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Velvety pistachio mousse layered over rich chocolate ganache was born out of a weekend craving for something elegant yet easy. This simple glass dessert impresses every time and delivers the perfect balance of creamy nutty lightness and bittersweet chocolate. If you need a make-ahead dessert for guests or a way to indulge your pistachio obsession this is a go-to.
I tasted my first spoonful of pistachio mousse in a tucked-away Milan café and never forgot the creamy texture. Now it is my secret move for friend gatherings and everyone asks for the recipe.
Ingredients
- Dark chocolate: Just choose bars with sixty to seventy percent cocoa for deep flavor and smooth melting
- Heavy cream: Guarantees both the ganache and mousse have a luxurious mouthfeel
- Unsalted pistachios: For the mousse pick ones that are vivid green for the best color and freshest taste
- Mascarpone or cream cheese: Makes the mousse stable and incredibly rich look for smooth fresh cheese at the store
- Vanilla extract: Brings out both the pistachio and chocolate notes search for real extract or even paste if possible
- Quality butter (optional): In ganache will add shine so use a good creamy block if you can
- Chopped pistachios or chocolate shavings: As garnish give crunch and visual flair
Instructions
- Prepare the Chocolate Ganache:
- Warm the heavy cream on the stove until steam rises just before it boils whisking so it does not catch. Pour the hot cream straight over chopped chocolate in a heatproof bowl making sure every bit is covered. Let the mixture sit undisturbed for one minute then gently stir with a spatula until everything is silky and glossy. If desired stir in butter until melted. Divide ganache into six small glasses filling a quarter full then refrigerate to chill.
- Make the Pistachio Paste:
- For a vibrant mousse blanch pistachios if desired then place shelled nuts with sugar salt and vanilla in a food processor. Blend to a paste adding a splash of cream if needed. The paste should be thick yet spreadable.
- Whip the Mousse:
- Beat cold heavy cream to soft peaks. In another bowl beat mascarpone smooth then mix in pistachio paste until blended with no streaks. Fold in the whipped cream gently in two additions for airy mousse.
- Assemble the Layers:
- Once ganache is firm gently spoon or pipe mousse on top filling glasses to the rim. Smooth the surface cover and chill at least two hours for set layers.
- Garnish and Serve:
- Before serving top each glass with chopped roasted pistachios and chocolate shavings. For extra luxury add gold or sea salt flakes. Serve chilled for best texture.
There is something so satisfying about the savory pop of salted roasted pistachios on top. My niece once tried to sneak every last garnish from her cousins' glasses which still cracks me up every time we make these together.
Storage and Leftover Tips
If you have extras cover each glass tightly with plastic wrap or a snap-on lid before keeping in the fridge. The mousse stays creamy and the ganache will not seize or dry out. Pistachio mousse holds up well for lunchbox treats too just avoid the garnishes until the moment you serve.
Easy Ingredient Swaps
No mascarpone on hand swap in full fat cream cheese or even a thick Greek yogurt for a tangy twist. If you only have milk chocolate try reducing the sugar in the pistachio paste so it stays balanced. Almonds can substitute for pistachios in a pinch but the color will be less vivid and the flavor milder.
Perfect Ways to Serve This
Serve each glass with a crisp almond cookie for dunking or pair with fresh berries for added brightness. A drizzle of espresso over the mousse transforms it into a wonderful adult dessert with extra depth.
The Story Behind This Recipe
This dessert came together thanks to a box of Sicilian pistachios I could not resist at the market. Mixing them with bittersweet chocolate was inspired by an Italian cookbook I loved as a teenager. Sharing these layered treats with family has turned into a little tradition for birthday nights and special dinners.
The magic comes from the contrast between creamy and crunchy layers. This dessert will win over dessert lovers and pistachio fans alike.
Recipe Q&A
- → How can I achieve a vibrant green mousse?
Blanch pistachios by boiling for 1 minute, then peeling before blending. This enhances color naturally.
- → Can I use cream cheese instead of mascarpone?
Yes, cream cheese works well. It offers a slightly tangier flavor but maintains the mousse’s creamy texture.
- → How do I prevent the ganache from hardening too much?
Use a higher cream-to-chocolate ratio and avoid over-chilling before assembling the dessert.
- → Can the dessert be made ahead?
Absolutely. Prepare and refrigerate for up to 24 hours. Add toppings just before serving for freshness.
- → What garnishes pair best for added flair?
Top with roasted pistachios, chocolate curls, sea salt flakes, or edible gold dust for impressive presentation.