Pistachio Mousse with Chocolate Ganache feels like a cozy hug for your taste buds, light, nutty, and a little indulgent. This recipe fits small family dinners or a special weekend treat when you want something creamy and comforting. If you love pistachios and silky chocolate, this dessert is for you. For extra ideas on serving and presentation, check out this simple pistachio page.
Why Make This Recipe
- Quick & easy: no baking, mostly chilling time.
- Family favorite: kids love the bright green mousse and glossy chocolate.
- Budget-friendly: a little pistachio paste goes a long way.
- Make-ahead friendly: you can prepare it a day ahead for less stress.
This mousse stands out because it balances a light, airy texture with rich chocolate on top. The nutty pistachio scent and the smooth, cool mousse bring comfort and a little nostalgia — like a homemade treat that feels special without extra fuss. For an easy cookie pairing, try this simple chocolate-chip cookie recipe.
Ingredients
For the pistachio mousse:
- 1 cup shelled pistachios (or 3/4 cup pistachio paste) — toasted lightly for more flavor
- 1/2 cup milk
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp powdered gelatin (or 1 tsp agar-agar for vegan)
- 2 cups heavy whipping cream, cold
For the chocolate ganache:
- 4 oz (115 g) dark chocolate, chopped (about 60–70% cacao)
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (optional, for shine)
For garnish (optional):
- Crushed pistachios, whipped cream, or fresh berries
Notes:
- Use unsalted pistachios or paste.
- If using pistachio paste, reduce milk by 2 tbsp to keep texture right.
How to Make Pistachio Mousse with Chocolate Ganache
- Prep work: Toast pistachios in a dry pan over medium heat for 3–4 minutes until fragrant, then cool. If using gelatin, sprinkle it over 2 tbsp cold water to bloom for 5 minutes. Chill serving glasses in the fridge while you work.
- Tip: Toasting brings out a warm, nutty smell and deeper flavor.
- Make the pistachio mix: Blend toasted pistachios (or pistachio paste) with milk, sugar, and vanilla until very smooth. Warm gently in a small saucepan if needed to help dissolve sugar.
- Why this matters: Smooth blending gives a velvety mousse without grainy bits.
- Add gelatin: Stir bloomed gelatin into the warm pistachio mix until fully dissolved. If using agar, follow package instructions to dissolve. Cool the mixture to room temperature but don’t let it set.
- Whip the cream: In a bowl, whip the cold heavy cream to soft peaks. This will give the mousse its light, airy texture.
- Tip: Cold cream whips faster and holds air better.
- Fold together: Gently fold one-third of whipped cream into the pistachio mix to loosen it, then fold in the remaining cream in two additions until smooth and uniform. Avoid overmixing to keep the mousse airy.
- Chill the mousse: Spoon or pipe the mousse into serving cups. Chill in the fridge for at least 2 hours, or until set.
- Make the ganache: Heat the cream until it just simmers, pour over chopped chocolate, let sit 1 minute, then stir until smooth. Stir in butter for extra gloss. Cool slightly so the ganache thickens but stays pourable.
- Finish and set: Pour a thin layer of ganache over each chilled mousse. Return to the fridge for 10–15 minutes so the ganache firms slightly. Garnish with crushed pistachios or a dollop of whipped cream.
- Tip: Pour ganache when slightly cooled to avoid melting the mousse.
How to Serve Pistachio Mousse with Chocolate Ganache
- Serve in small glass cups to show the bright green mousse and dark ganache contrast.
- Add a sprinkle of crushed pistachios and a small mint leaf for color and crunch.
- Pair with espresso, sweet dessert wine, or buttery shortbread cookies for a cozy finish.
How to Store Pistachio Mousse with Chocolate Ganache
- Refrigerator: Keep in an airtight container or covered with plastic wrap for up to 3 days.
- Freezer: Freeze in airtight containers for up to 1 month. Thaw in the fridge overnight before serving.
- Reheating: Do not heat the mousse. If the ganache becomes too firm after chilling, let it sit at room temperature 10–15 minutes before serving.
Tips to Make Pistachio Mousse with Chocolate Ganache
- Use freshly toasted pistachios or good-quality pistachio paste for best flavor.
- Whip cream to soft peaks; overwhipping makes the mousse grainy.
- Cool ganache slightly before pouring to keep a clean layer on top.
- Taste as you go: adjust sugar or chocolate bitterness to suit your family.
Variation
- Vegan version: Use coconut cream whipped in place of heavy cream, pistachio paste, and agar-agar instead of gelatin. Use dairy-free dark chocolate for ganache.
- Extra crunch: Fold in finely chopped toasted pistachios into the mousse for texture.
FAQs
Can I use store-bought pistachio paste instead of whole nuts?
Yes. Use about 3/4 cup pistachio paste in place of 1 cup nuts and milk. It saves time and gives a smooth texture. Reduce added liquid slightly if the paste is very thick.
How long can I make this ahead?
You can make the mousse and ganache a day ahead. Assemble and chill, then add final ganache layer a few hours before serving for the freshest look and texture.
My ganache turned out grainy — what went wrong?
Grainy ganache happens if the chocolate seizes from too-hot cream or moisture. Stir gently, and if needed, add a teaspoon of warm cream and whisk until smooth. Using good-quality chocolate helps prevent graininess.
Conclusion
This Pistachio Mousse with Chocolate Ganache brings a warm, nutty aroma, a silky mousse texture, and a glossy chocolate finish that feels both special and simple. It’s a great make-ahead dessert that comforts family and guests alike. If you enjoy stories and sweets, check out this short read on living sweetly for more food inspiration: Living The Sweet Life – by Ruby Bhogal – The Last Bite. Please leave a comment and a star rating if you try the recipe, and share it on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!
Print
Pistachio Mousse with Chocolate Ganache
- Total Time: 150 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting dessert made with light pistachio mousse topped with rich chocolate ganache.
Ingredients
- 1 cup shelled pistachios (or 3/4 cup pistachio paste), toasted lightly
- 1/2 cup milk
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp powdered gelatin (or 1 tsp agar-agar for vegan)
- 2 cups heavy whipping cream, cold
- 4 oz dark chocolate, chopped (about 60–70% cacao)
- 1/2 cup heavy cream (for ganache)
- 1 tbsp unsalted butter (optional, for shine)
- Crushed pistachios, whipped cream, or fresh berries (for garnish)
Instructions
- Toast pistachios in a dry pan over medium heat for 3–4 minutes until fragrant, then cool.
- If using gelatin, sprinkle it over 2 tbsp cold water to bloom for 5 minutes. Chill serving glasses in the fridge while you work.
- Blend toasted pistachios (or pistachio paste) with milk, sugar, and vanilla until very smooth.
- Warm gently in a small saucepan if needed to help dissolve sugar.
- Stir bloomed gelatin into the warm pistachio mix until fully dissolved. Cool the mixture to room temperature.
- In a bowl, whip the cold heavy cream to soft peaks.
- Gently fold one-third of whipped cream into the pistachio mix, then fold in the remaining cream in two additions until smooth.
- Spoon or pipe the mousse into serving cups. Chill in the fridge for at least 2 hours, or until set.
- Heat the cream for ganache until it just simmers, pour over chopped chocolate, let sit 1 minute, then stir until smooth.
- Pour a thin layer of ganache over each chilled mousse. Return to the fridge for 10–15 minutes.
- Garnish with crushed pistachios or a dollop of whipped cream before serving.
Notes
Use unsalted pistachios or paste. If using pistachio paste, reduce milk by 2 tbsp to maintain texture. Best when made ahead and served chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg