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–+ servings
Pistachio Mousse with Chocolate Ganache

Decadent Pistachio Mousse with Chocolate Ganache Bliss

Indulge in a creamy Pistachio Mousse with rich Chocolate Ganache, a make-ahead dessert that is both elegant and simple to create.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 cup Pistachios Ground to a fine powder
  • 1 cup Mascarpone Cheese Can be replaced with cream cheese
  • 1 cup Whipped Cream Coconut cream serves as a dairy-free option
  • 1/2 cup Sugar Use honey or maple syrup as alternatives
  • 1 tsp Gelatin Optional for stabilization
For the Chocolate Ganache
  • 8 oz Chocolate Dark or milk chocolate, chopped
  • 1/2 cup Heavy Cream Can be swapped for coconut milk

Equipment

  • Food Processor
  • Mixing Bowl
  • Small saucepan
  • spatula
  • Serving Glasses

Method
 

Instructions
  1. Grind the pistachios into a fine powder using a food processor, about 1-2 minutes. Set aside.
  2. In a mixing bowl, combine mascarpone cheese and sugar, blend until smooth, then fold in whipped cream until no streaks remain.
  3. Add finely ground pistachios to the mousse base and fold gently until combined.
  4. Spoon mousse into serving glasses, cover, and refrigerate for at least 4 hours or overnight.
  5. For the ganache, heat heavy cream until simmering, pour over chocolate, let sit for 1 minute, then stir until smooth.
  6. Drizzle the ganache over the mousse, return to the fridge for 30 minutes to firm up.
  7. Garnish with chopped pistachios or whipped cream before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, finely grind pistachios and gently fold in the whipped cream to maintain mousse's light texture. Refrigerate mousse for at least 4 hours before serving.

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