This Pistachio Mousse with Chocolate Ganache is a sophisticated, layered dessert that perfectly balances nutty richness and silky cocoa depth. With mascarpone, whipped cream, and real pistachios, this mousse is light yet luxurious. It’s the kind of make-ahead treat you can rely on for gatherings or when you’re craving something indulgent.
Learn more about homemade pistachio creations with our homemade Italian-style pistachio cream for deeper nutty flavor inspiration.
Ingredients
For the Chocolate Ganache
- 200g (7 oz) dark chocolate (60–70% cocoa), chopped
- 200ml (¾ cup + 1 tbsp) heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
For the Pistachio Mousse
- 150g (1 ¼ cups) shelled pistachios, unsalted
- 3 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 250ml (1 cup) heavy cream, cold
- 100g (½ cup) mascarpone cheese or cream cheese, softened
- Pinch of salt
Optional Garnish
- Chopped roasted pistachios
- Chocolate curls or shavings
- Edible gold dust or sea salt flakes
Instructions
Step 1: Prepare the Chocolate Ganache
- Heat cream over medium heat until it just simmers (not boiling).
- Pour over chopped chocolate in a heatproof bowl.
- Let sit for 1 minute, then stir until fully melted and glossy.
- Optional: stir in butter for extra shine.
- Spoon ganache into 6 small serving glasses (¼ full). Chill while making mousse.
Looking for inspiration? Try our pistachio tart recipe for another refined nutty base.
Step 2: Make the Pistachio Paste
- Optional for green color: Blanch pistachios (boil 1 min, ice bath, peel).
- Blend pistachios with sugar, salt, and vanilla extract in a food processor.
- Add a tiny bit of cream if needed for smooth texture.
Step 3: Whip the Mousse
- Whip cold heavy cream to soft peaks.
- In another bowl, beat mascarpone until smooth.
- Mix in pistachio paste.
- Fold whipped cream gently into mascarpone-pistachio blend in two stages.
Don’t miss our pistachio and cherry cheesecake for another creamy delight.
Step 4: Assemble the Layers
- Once ganache is chilled, carefully layer pistachio mousse on top using a spoon or piping bag.
- Smooth tops, cover loosely, and refrigerate for at least 2 hours.
Step 5: Garnish and Serve
Before serving, decorate each glass with:
- Chopped roasted pistachios
- Chocolate curls
- Gold dust or salt flakes (optional)
Serve chilled.
Discover great ideas like our pistachio fudge recipe for simple nutty treats.
Storage Notes
- Store in fridge up to 2 days.
- Don’t freeze — mousse texture changes with ice crystals.
- Best served cold and fresh.
Craving more? Check out our most delicious pistachio cream puffs next.
Nutrition Estimate (per serving)
| Calories | Fat | Saturated Fat | Carbs | Protein |
|---|---|---|---|---|
| 192 kcal | 13g | 8g | 15g | 3g |