Deluxe Irresistible Pistachio Mousse with Chocolate Ganache
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Author:admin
Total Time:2 hours 25 minutes
Yield:6 servings
Diet:gluten-free
Description
Indulge in Pistachio Mousse with Chocolate Ganachecreamy luxurious dessert that elevates any occasion Smooth texture rich finish pure delight
Ingredients
Pistachio paste or finely ground pistachios: 1 cup (240 ml). If you don’t have paste, you can blitz 2 cups shelled pistachios with 2–3 tablespoons powdered sugar and 1–2 teaspoons neutral oil until smooth.
Granulated sugar: 2 tablespoons (optional, adjust to taste)
Heavy cream: 1 1/2 cups (360 ml), chilled
Vanilla extract: 1 teaspoon
Salt: pinch
Gelatin powder: 1 teaspoon (5 g) bloomed in 2 tablespoons cold water (optional for extra stability)
Water: 2 tablespoons (for blooming gelatin, if using)
Dark chocolate: 4 ounces (115 g), chopped
Heavy cream for ganache: 1/3 cup (80 ml)
Optional toppings: chopped pistachios, extra cocoa powder, or a pinch of sea salt
Instructions
Bloom the gelatin in 2 tablespoons cold water for 5 minutes (skip this step if not using gelatin). If using gelatin, gently warm the bloomed mixture until glossy and completely dissolved; set aside.
In a medium bowl, whisk pistachio paste with vanilla, salt, and sugar (if using) until smooth and fragrant. The color should be vibrant and inviting.
Whip the heavy cream to soft peaks in a chilled bowl, then fold in gently to keep the mixture airy and light.
Fold a third of the whipped cream into the pistachio base to loosen, then fold in the remaining whipped cream until no streaks remain. If using gelatin, fold the dissolved gelatin in now to help stabilize the mousse.
Spoon the mousse into serving glasses or small jars. Tap the glasses gently to release air and create a smooth surface. Refrigerate for at least 2 hours to set (or up to 1 day).
Meanwhile, make the chocolate ganache: heat the 1/3 cup cream until just simmering, pour over the chopped chocolate, and let sit for 2–3 minutes. Whisk until glossy and smooth. If the ganache seems thick, warm it slightly and whisk again.
Pour or spoon a thin layer of ganache over the chilled mousse and let it set a few minutes at room temperature before serving.
Finish with a sprinkle of chopped pistachios or a light dusting of cocoa powder, if desired. Serve cold and enjoy the contrast of creamy pistachio and glossy ganache.
