Pistachio Mousse with Chocolate Ganache
Indulge in this creamy pistachio mousse topped with rich chocolate ganache, perfect for any occasion.
Ingredients
For the Mousse
- 1 cup pistachios, shelled
- 2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- 3 tablespoons gelatin
For the Ganache
- 1 cup chocolate, chopped
- 1/2 cup heavy cream for ganache
For Garnish
- Crushed pistachios for garnish
Instructions
Preparation
- Soak the pistachios in hot water for about 30 minutes. Drain and blend them until smooth.
- In a saucepan, combine 1 cup heavy cream, sugar, and vanilla and heat until the sugar dissolves.
- In a separate small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
- Stir the gelatin mixture into the warm cream until dissolved.
- Fold in the pistachio puree and let it cool.
- Whip the remaining heavy cream to soft peaks and gently fold it into the pistachio mixture.
- Pour the mousse into serving dishes and refrigerate until set, about 4 hours.
Ganache Preparation
- Heat 1/2 cup heavy cream until boiling, then pour it over the chopped chocolate. Stir until smooth.
- Pour the ganache over the set mousse and refrigerate again until firm.
Serving
- Top with crushed pistachios before serving.
Notes
Store pistachio mousse in the refrigerator for up to three days. Cover with plastic wrap or an airtight lid to maintain its texture.