Ingredients
Scale
- 1 cup shelled pistachios, roasted and unsalted
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, finely chopped
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Step 1: Roast the pistachios: Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and roast for 8-10 minutes, or until fragrant and lightly browned. Let cool completely.
- Step 2: Make the pistachio mousse: In a food processor, finely grind the cooled pistachios. In a separate bowl, beat the chilled heavy cream with powdered sugar until stiff peaks form. Gently fold in the ground pistachios and vanilla extract.
- Step 3: Make the chocolate ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chopped semi-sweet chocolate with 1/4 cup heavy cream and a pinch of salt, stirring until smooth and glossy. Remove from heat and let cool slightly.
- Step 4: Assemble the dessert: Divide the pistachio mousse into individual serving glasses or ramekins. Spoon the chocolate ganache over the mousse.
- Step 5: Chill: Refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld.
- Step 6: Serve: Garnish with extra chopped pistachios or a sprinkle of cocoa powder, if desired, before serving.
Notes
- Store the mousse in the refrigerator for up to 3 days for optimal freshness.
- For a slightly softer texture, let the mousse sit at room temperature for 10-15 minutes before serving.
- Serve this elegant dessert with fresh berries for a vibrant contrast in color and flavor.
- Toasting the pistachios before grinding enhances their nutty aroma and creates a richer mousse.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American