Ingredients
- Heavy cream: 1 ½ cups, divided
- Pistachio paste: ½ cup
- Granulated sugar: ¼ cup
- Egg yolks: 3 large
- Gelatin powder: 1 teaspoon
- Cold water: 1 tablespoon
- Semisweet chocolate: 4 ounces, chopped
- Unsalted butter: 2 tablespoons, softened
Instructions
- Step 1: Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let stand for 5-10 minutes to soften.
- Step 2: Make the pistachio mousse base: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks, sugar, and pistachio paste until pale and slightly thickened. Remove from heat and whisk in the bloomed gelatin until dissolved and smooth.
- Step 3: Whip the cream: In a separate bowl, whip 1 cup of the heavy cream to stiff peaks. Gently fold the whipped cream into the pistachio mixture until just combined.
- Step 4: Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the remaining ½ cup of heavy cream until almost boiling. Pour the hot cream over the chocolate and let it sit for a minute to melt. Whisk until smooth and glossy. Stir in the softened butter.
- Step 5: Assemble and chill: Spoon the pistachio mousse into individual serving glasses or ramekins. Pour a layer of chocolate ganache over the mousse. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set.
Notes
- Store leftover mousse covered in the refrigerator for up to 3 days, but the ganache might lose some of its shine.
- Reheating the mousse is not recommended, as it will melt; instead, let it sit at room temperature for a few minutes to soften slightly before serving.
- Garnish each serving with chopped pistachios or a sprinkle of sea salt for a delightful contrast of flavors and textures.
- For an extra smooth ganache, ensure the chocolate is finely chopped and the cream is heated sufficiently to melt it evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American