Decadent Pistachio Mousse Chocolate Ganache (Print-Friendly Format)
Rich pistachio mousse layered with smooth chocolate ganache for an elegant, nutty dessert experience.
# Ingredients You’ll Need:
→ Mousse Base
01 -
240 grams fresh pistachios, shelled and unsalted
02 -
240 millilitres heavy cream
03 -
100 grams granulated sugar
04 -
1 teaspoon vanilla extract
05 -
Pinch of fine salt
06 -
1 teaspoon powdered gelatin
07 -
30 millilitres cold water
→ Chocolate Ganache
08 -
225 grams dark chocolate
# How to Make It:
01 -
Grind the shelled, unsalted pistachios in a food processor until a fine powder consistency is reached.
02 -
Warm the heavy cream in a saucepan over medium heat until it just begins to simmer. Stir in the sugar, salt, and vanilla extract; continue stirring until the sugar is fully dissolved.
03 -
Remove the saucepan from heat. Stir in the pistachio powder and allow the mixture to cool slightly.
04 -
In a small bowl, sprinkle the powdered gelatin over cold water and let stand until fully bloomed. Gently heat the bloomed gelatin until completely dissolved.
05 -
Stir the dissolved gelatin into the pistachio cream mixture, ensuring thorough blending.
06 -
Evenly divide the pistachio mixture among serving glasses. Refrigerate until set and well chilled.
07 -
Melt dark chocolate gently over a bain-marie or in short microwave bursts until smooth for ganache garnishing, if desired.
08 -
Serve mousse chilled, garnished with chopped pistachios or a drizzle of chocolate ganache.
# Extra Tips:
01 -
For best flavour, toast pistachios briefly before grinding to intensify nuttiness.