Pistachio Mousse with Chocolate Ganache
This Pistachio Mousse with Chocolate Ganache is a silky, elegant dessert made with real pistachios, fluffy whipped cream, and a smooth dark chocolate topping. Light yet satisfying, it is perfect for special occasions or cozy evenings at home.
Equipment
- Food processor For grinding pistachios finely
- Mixing bowls Separate bowls for cream and egg whites
- Hand mixer or stand mixer For whipping cream and egg whites
- Saucepan To heat cream for ganache
- Serving cups For chilling and presenting mousse
Ingredients
- 1 cup shelled pistachios
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 3 large eggs, separated
- 1 cup dark chocolate, chopped
- 1 teaspoon vanilla extract
Instructions
- Grind the shelled pistachios into a fine powder using a food processor. Set aside.
- Whisk egg yolks with granulated sugar until pale and creamy.
- Fold ground pistachios and vanilla extract into the egg mixture.
- Whip 1 cup heavy cream to soft peaks and gently fold into the mixture.
- Beat egg whites to soft peaks and fold gently into the mousse mixture.
- Pour mousse into serving cups and refrigerate at least 1 hour.
- Heat remaining heavy cream until just under boiling. Pour over chopped chocolate, let sit, then stir until smooth.
- Pour ganache over chilled mousse and refrigerate until set. Serve chilled.
Notes
For best texture, chill the mousse at least 1 hour before adding ganache. You can substitute part of the heavy cream with coconut cream for a lighter variation. Store covered in the refrigerator for up to 2 days.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 7gFat: 25gSaturated Fat: 15gCholesterol: 80mgFiber: 3gSugar: 20g
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