Indulgent, silky, and visually striking, this Pistachio Mousse with Chocolate Ganache is the kind of dessert that feels restaurant-worthy yet remains surprisingly simple to make at home. The naturally nutty flavor of pistachios pairs beautifully with dark chocolate in a harmony that delights both casual dessert lovers and seasoned food enthusiasts. If you’re looking for a dessert that balances sophistication with approachability, this mousse is a dream come true.
Table of Contents
Pistachio Mousse with Chocolate Ganache Recipe
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes + chilling
Servings: 6
Calories: ~380 per serving
Ingredients
For the Pistachio Mousse
- 1 cup (120g) shelled unsalted pistachios
- 1 cup (240ml) heavy cream, chilled
- 1/2 cup (120ml) whole milk
- 1/4 cup (50g) granulated sugar
- 1 tsp pure vanilla extract
- 1 packet (7g) powdered gelatin
- 2 tbsp cold water (for blooming)
- Pinch of fine sea salt
For the Chocolate Ganache
- 1/2 cup (120ml) heavy cream
- 4 oz (113g) dark chocolate, finely chopped
- 1 tbsp unsalted butter (optional, for shine)
Instructions
- Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let sit for 5 minutes.
- Warm the milk: In a small saucepan, heat milk and sugar over medium heat until steaming but not boiling. Remove from heat and stir in the bloomed gelatin until dissolved.
- Blend pistachios: Add pistachios to a blender with the warm milk mixture, vanilla, and salt. Blend until completely smooth.
- Chill mixture: Pass the pistachio mixture through a fine sieve for extra smoothness. Let cool to room temperature.
- Whip cream: In a chilled bowl, whip the heavy cream to medium peaks. Fold gently into the cooled pistachio base in two additions.
- Portion: Divide mousse into serving glasses. Refrigerate for at least 2 hours.
- Make ganache: Heat cream until simmering, pour over chopped chocolate, let sit 1 minute, then stir until smooth. Add butter if using.
- Assemble: Spoon or pour a thin layer of warm ganache over the chilled mousse. Refrigerate 20 minutes to set.
- Serve: Garnish with chopped pistachios or shaved chocolate.
Substitutions & Dietary Swaps
This Pistachio Mousse with Chocolate Ganache adapts beautifully for different needs:
- Dairy-Free: Use coconut cream for the mousse and dairy-free chocolate for the ganache.
- Sugar-Free: Replace sugar with a 1:1 erythritol blend.
- Nut-Free Version: Try sunflower seed butter mousse similar texture, different flavor profile.
- Low-Gelatin: Reduce gelatin by 2g for a softer set.
Chef’s Pro Tips
- For greener mousse, add a pinch of matcha boosts color without altering flavor much.
- Always cool the pistachio mixture fully before folding into whipped cream to prevent deflation.
- Use high-quality 70% chocolate for a ganache that contrasts beautifully with the nutty mousse.
- Chill glasses before filling for cleaner layering.
Make Ahead, Storage & Reheating
- Make Ahead: Prepare up to 48 hours in advance; add garnishes just before serving.
- Storage: Keep refrigerated, covered, up to 3 days.
- Reheating: Ganache can be gently rewarmed if you want to refresh the top layer, do not reheat mousse.
Troubleshooting & Common Mistakes
- Mousse too runny: Mixture was too warm when folding cream; chill longer.
- Grainy texture: Blend pistachios longer or strain mixture before cooling.
- Ganache splits: Add a splash of warm cream and whisk until smooth.
- Mousse deflates: Fold gently using a wide spatula.
Flavor Pairings & Serving Suggestions
This dessert pairs beautifully with:
Pistachio Mousse with Chocolate Ganache
Ingredients
Equipment
Method
- Sprinkle the powdered gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.
- In a small saucepan, combine the whole milk and granulated sugar. Warm gently over medium heat until the sugar dissolves and the mixture is steaming but not boiling. Remove from the heat and stir in the bloomed gelatin until fully dissolved.
- Add the pistachios, vanilla extract, salt, and the warm milk mixture to a blender. Blend on high speed until the mixture is completely smooth.
- For an ultra-smooth mousse, pour the pistachio mixture through a fine mesh sieve into a clean bowl, pressing to extract as much liquid as possible. Let cool to room temperature.
- In a chilled mixing bowl, whip the heavy cream for the mousse to medium peaks using an electric mixer.
- Using a spatula, gently fold the cooled pistachio mixture into the whipped cream in two additions, taking care not to deflate the cream.
- Divide the pistachio mousse evenly among 6 serving glasses. Smooth the tops, cover, and refrigerate for at least 2 hours, or until set.
- To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped dark chocolate in a heatproof bowl and let stand for 1 minute.
- Whisk the cream and chocolate together until smooth and glossy. Add the butter, if using, and whisk until fully incorporated. Let the ganache cool slightly until it thickens but is still pourable.
- Spoon or gently pour a thin layer of ganache over each chilled mousse, tilting the glass if needed for an even layer. Refrigerate for 20–30 minutes to allow the ganache to set.
- Before serving, garnish with chopped pistachios and chocolate shavings. Serve well chilled.
Notes
FAQs
Can I use store-bought pistachio paste?
Yes! Use 1/3 cup and reduce sugar by half.
Can I freeze the mousse?
Freezing is not recommended it alters the smooth texture.
What type of chocolate works best?
Dark chocolate 60–70% offers the ideal balance for ganache.
Can I make this vegan?
Yes. Use coconut cream, dairy-free chocolate, and agar-agar instead of gelatin.
How long should mousse chill?
At least 2 hours; overnight yields best texture.
Conclusion
This elegant Pistachio Mousse with Chocolate Ganache is the perfect make-ahead dessert for entertaining, celebrations, or when you simply crave a sophisticated sweet treat. With its delicate nutty base and glossy chocolate top, it never fails to impress. Ready to try more refined desserts? Explore additional creations across our recipe collection!
External Resource: U.S. National Agricultural Library