Ingredients
Scale
- 1 cup shelled pistachios, unsalted
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, finely chopped
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Step 1: Roast the pistachios in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Let cool completely, then finely grind them in a food processor.
- Step 2: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Step 3: In a separate bowl, whisk together the ground pistachios, milk, and vanilla extract. Gently fold this mixture into the whipped cream until just combined. Be careful not to overmix.
- Step 4: For the ganache, combine the chopped chocolate and 2 tablespoons of heavy cream in a heatproof bowl. Place the bowl over a saucepan of simmering water (double boiler) and stir until the chocolate is melted and smooth. Remove from heat and let cool slightly.
- Step 5: Divide the pistachio mousse into individual serving glasses or ramekins. Spoon or drizzle the chocolate ganache over the top of each mousse.
- Step 6: Refrigerate for at least 2 hours before serving to allow the mousse to set. Garnish with extra chopped pistachios before serving, if desired.
Notes
- Store the mousse in the refrigerator for up to 3 days for optimal freshness.
- For a slightly softer mousse, let it sit at room temperature for 10-15 minutes before serving.
- Serve this elegant dessert with fresh berries or a delicate shortbread cookie for a delightful contrast in textures.
- Toasting the pistachios before grinding enhances their nutty flavor; don't skip this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American