Description
This Decadent Pistachio Mousse with Rich Chocolate Ganache is a luxurious dessert featuring finely ground pistachios blended into a creamy mousse, topped with a smooth dark chocolate ganache. Perfect for those who love the nutty flavor of pistachios combined with the richness of dark chocolate, this dessert is both elegant and indulgent.
Ingredients
Scale
Pistachio Mousse
- 2 cups fresh pistachios (shelled and unsalted)
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- A pinch of salt
- 1 tbsp gelatin
- 2 tbsp water
Chocolate Ganache
- 8 oz dark chocolate
- 1/2 cup heavy cream (assumed standard ganache ratio)
Instructions
- Grind Pistachios: Start by finely grinding the fresh pistachios in a food processor until they reach a fine powder consistency, which will create a smooth texture for the mousse.
- Heat Cream Mixture: In a saucepan, heat the heavy cream until it simmers. Add the sugar, salt, and vanilla extract, stirring continuously until the sugar is completely dissolved to infuse flavor into the cream.
- Combine Pistachios and Cream: Remove the cream mixture from the heat and stir in the ground pistachios thoroughly. Allow this mixture to cool slightly to prevent gelatin from degrading in the next step.
- Bloom Gelatin: In a separate bowl, sprinkle gelatin over the water and let it sit for a few minutes to bloom. Then gently heat the mixture until the gelatin dissolves completely without boiling.
- Incorporate Gelatin: Add the dissolved gelatin to the pistachio cream mixture, stirring well to ensure it’s fully integrated.
- Chill the Mousse: Pour the mousse mixture into serving glasses or molds and refrigerate until it is firmly set, approximately 4 hours or overnight.
- Prepare Chocolate Ganache: Heat 1/2 cup heavy cream just to a simmer, then pour over chopped dark chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Add Ganache Topping: Once the mousse is set, pour or pipe the chocolate ganache on top, then chill briefly to allow the ganache to set slightly before serving.
Notes
- Use unsalted pistachios to control the salt content in the dessert.
- Ensure the cream mixture is cooled before adding gelatin to maintain a smooth texture.
- The gelatin must be gently heated to prevent losing its setting properties.
- Refrigerate the mousse long enough to fully set for the best texture, at least 4 hours.
- For a richer ganache, adjust the cream to chocolate ratio to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-inspired
Keywords: Pistachio mousse, chocolate ganache, creamy dessert, nutty mousse, rich dessert, gluten free dessert, elegant mousse
