Ingredients
Scale
- 1 cup shelled pistachios, roasted and 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: In a food processor, finely grind the roasted pistachios until they form a powder. Set aside.
- Step 2: In a large bowl, whip the cold heavy cream until stiff peaks form. Gradually add the powdered sugar and continue whipping until smooth and glossy. Gently fold in the pistachio powder, milk, and vanilla extract until just combined. Be careful not to overmix.
- Step 3: In a separate heatproof bowl, combine the chopped semi-sweet chocolate and 2 tablespoons of heavy cream. Place the bowl over a saucepan of simmering water (double boiler method) or microwave in 30-second intervals, stirring until the chocolate is completely melted and smooth. Remove from heat and let cool slightly.
- Step 4: Divide the pistachio mousse into individual serving glasses or ramekins. Spoon or drizzle the chocolate ganache over the top of each mousse.
- Step 5: Refrigerate the mousse for at least 2 hours, or preferably overnight, to allow the mousse to set completely. Serve chilled.
Notes
- Store the mousse in an airtight container 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 dusting of cocoa powder for an extra touch of decadence.
- To prevent the pistachio mousse from becoming too dense, ensure your heavy cream is very cold and whip it until stiff peaks form.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American