Description

This Elegant Pistachio Mousse with Chocolate Ganache is a luxurious and airy dessert featuring a creamy pistachio mousse topped with a silky, rich chocolate ganache. Perfect for special occasions or an indulgent treat, it combines the delicate nutty flavors of pistachios with the deep richness of dark chocolate. Garnished with chopped pistachios and shaved chocolate, this no-bake dessert is simple to prepare yet impressive to serve.

Ingredients

Scale

For the Pistachio Mousse:

1/2 cup shelled unsalted pistachios
2 tablespoons sugar
1 1/2 cups heavy cream (chilled)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

For the Chocolate Ganache:

1/2 cup semi-sweet or dark chocolate chips
1/2 cup heavy cream

Optional Garnishes:

Chopped pistachios
Shaved chocolate or cocoa nibs
Whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Prepare pistachio paste: Blend pistachios and sugar in a food processor until a smooth, thick paste forms, scraping down the sides as needed to ensure an even consistency.
Whip cream: Beat chilled heavy cream until soft peaks form, then add the vanilla extract and optional almond extract, mixing briefly to combine.
Combine mousse: Loosen the pistachio paste by mixing in a small amount of the whipped cream. Gently fold this mixture into the remaining whipped cream to maintain the airy texture.
Set mousse: Spoon or pipe the pistachio mousse into 4 to 6 serving glasses and refrigerate for 1 to 2 hours to allow it to firm up.
Make ganache: Heat the heavy cream until it is steaming (but not boiling), then pour it over the chocolate chips. Let it rest for 1 to 2 minutes, then stir gently until smooth and glossy.
Assemble dessert: Let the ganache cool slightly before pouring it evenly over the chilled mousse. Return the glasses to the refrigerator and chill for at least 1 more hour to set the ganache fully.
Garnish and serve: Before serving, top the mousse with chopped pistachios, shaved chocolate, or a dollop of whipped cream for added texture and decoration. Serve chilled.

Notes

Ensure the heavy cream for the mousse is well chilled for best whipping results.
You can substitute almond extract with a drop more vanilla if preferred or omit it entirely.
For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate chips.
Make the mousse and ganache a day ahead to allow flavors to meld and to save time on serving day.
To keep the mousse light and airy, fold the pistachio paste gently into the whipped cream; avoid over-mixing.