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Pistachio Mousse with Chocolate Ganache

A silky layered dessert combining airy pistachio mousse with rich chocolate ganache for a luxurious, no-bake treat.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 minutes
Servings: 4 mousse cups
Course: Dessert
Cuisine: French, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Mousse
  • 1 cup heavy cream
  • 0.33 cup pistachio paste 100% pure
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp gelatin unflavored
  • 1 tbsp cold water for blooming
  • salt pinch
Chocolate Ganache
  • 0.5 cup heavy cream
  • 4 oz dark chocolate chopped
  • 1 tbsp butter optional, for shine

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Small saucepan
  • Serving glasses

Method
 

  1. Bloom gelatin in cold water for 5 minutes.
  2. Warm pistachio paste, sugar, and a small amount of cream until smooth.
  3. Stir in the softened gelatin until fully dissolved.
  4. Allow the mixture to cool to room temperature.
  5. Whip the remaining cream to medium peaks.
  6. Fold whipped cream gently into pistachio mixture.
  7. Scoop mousse into serving cups and chill for 1–2 hours.
  8. Heat cream until steaming and pour over chopped chocolate.
  9. Stir until glossy, then add butter if using.
  10. Let ganache cool until slightly thickened.
  11. Pour over chilled mousse and return to fridge.
  12. Garnish with crushed pistachios before serving.

Notes

For a lighter mousse, reduce pistachio paste slightly. For stronger pistachio flavor, add pistachio extract. Store covered in refrigerator for up to 3 days.