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Delicious pistachio mousse topped with chocolate ganache in a dessert glass.

Pistachio Mousse with Chocolate Ganache

This luxurious dessert features a light and creamy pistachio mousse, crowned with a rich, glossy chocolate ganache, offering an exquisite balance of nutty flavor and deep cocoa.
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Prep Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 6 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Mousse
  • 1 cup Pistachios shelled, unsalted
  • 1/2 cup Granulated sugar
  • 4 Egg yolks large
  • 1 cup Whole milk
  • 2 cups Heavy cream
  • 1 tablespoon Powdered gelatin
  • 3 tablespoons Cold water
  • 1 teaspoon Vanilla extract
  • Salt pinch
Chocolate Ganache & Garnish
  • 6 ounces Dark chocolate finely chopped
  • 1/2 cup Heavy cream
  • 1 tablespoon Unsalted butter optional
  • 2 tablespoons Chopped pistachios for garnish

Equipment

  • Small bowl
  • Food processor or blender
  • Medium saucepan
  • Whisk
  • Heatproof bowls
  • Electric mixer (handheld or stand)
  • Rubber spatula
  • 6 serving glasses or ramekins

Method
 

Pistachio Mousse
  1. Bloom gelatin by sprinkling it over cold water in a small bowl; let it sit for 5-10 minutes until softened.
  2. In a food processor, blend shelled pistachios with 1/4 cup of the granulated sugar until a fine paste forms, scraping down the sides as needed.
  3. In a saucepan, whisk egg yolks with the remaining 1/4 cup sugar until light, then gradually whisk in the milk and a pinch of salt.
  4. Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon; do not boil.
  5. Remove from heat, stir in the bloomed gelatin until fully dissolved, then add the pistachio paste and vanilla extract, mixing until smooth.
  6. Let the pistachio mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
  7. In a separate cold bowl, whip the 2 cups of heavy cream until medium-stiff peaks form.
  8. Gently fold the whipped cream into the cooled pistachio mixture in two additions until just combined, being careful not to deflate the mousse.
  9. Divide the mousse into 6 serving glasses or ramekins and refrigerate for at least 2 hours, or until set.
Chocolate Ganache
  1. Place finely chopped dark chocolate in a heatproof bowl.
  2. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer, then immediately pour it over the chopped chocolate.
  3. Let it sit for 5 minutes without stirring, then gently whisk from the center outwards until smooth and glossy; stir in butter if using.
  4. Let the ganache cool slightly at room temperature until it reaches a pourable consistency.
Assembly
  1. Carefully pour a layer of cooled chocolate ganache over each chilled pistachio mousse.
  2. Return to the refrigerator for another 30 minutes to allow the ganache to set slightly, then garnish with chopped pistachios before serving.

Notes

For best results, use high-quality shelled unsalted pistachios. Ensure your heavy cream is very cold before whipping for optimal volume. Allow ample chilling time for the mousse to set perfectly.