Description
Pistachio Mousse with Chocolate Ganache is a no-bake, make-ahead dessert that looks bakery-fancy but is secretly easy. Silky pistachio mousse gets topped with a glossy chocolate ganache layer for the perfect creamy + rich contrast.
Ingredients
FOR THE PISTACHIO MOUSSE
1 1/2 cups (360 ml) heavy cream, very cold
1/3 cup (40 g) powdered sugar (adjust to taste)
1/2 cup (140 g) pistachio paste (sweetened or unsweetened)
1 teaspoon vanilla extract (optional)
1/8 teaspoon fine salt
FOR THE CHOCOLATE GANACHE
4 oz (113 g) dark or semi-sweet chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 tablespoon butter (optional, for extra shine)
OPTIONAL TOPPINGS
Chopped pistachios
Flaky sea salt
Fresh raspberries
Shaved chocolate or cocoa powder
Instructions
1. Set out 6–8 small glasses or jars for serving.
2. In a large bowl, whip cold heavy cream with powdered sugar, vanilla, and salt to SOFT peaks (the tip gently flops).
3. In a separate bowl, stir pistachio paste until smooth. Add 3–4 big spoonfuls of whipped cream and mix well to lighten it.
4. Add the pistachio mixture back into the whipped cream and gently fold until evenly combined and airy (don’t overmix).
5. Spoon or pipe the mousse into glasses, filling about 2/3 full. Chill 1–2 hours until cold and slightly set.
6. Make the ganache: place chopped chocolate in a heatproof bowl. Heat cream until steaming (not boiling), pour over chocolate, and let sit 2 minutes.
7. Stir slowly from the center outward until glossy and smooth. Stir in butter if using.
8. Cool ganache 10–15 minutes until warm (not hot) but still pourable.
9. Pour a thin ganache layer over the chilled mousse (for extra control, pour over the back of a spoon). Refrigerate 1 hour, or until set.
10. Serve chilled. Top with chopped pistachios, flaky salt, or berries right before serving.
Notes
Chill between layers: if the mousse isn’t cold and slightly firm, the ganache can sink and blur the layers.
Soft peaks matter: under-whipped cream = runny mousse; over-whipped cream = grainy mousse.
If your pistachio paste is sweetened, start with 1/4 cup powdered sugar and add more only if needed.
Ganache split? Whisk in 1 tablespoon warm cream and stir gently until smooth.
Storage: cover and refrigerate up to 3 days (best texture in the first 48 hours).
Nutrition values below are estimates and will vary by pistachio paste and chocolate used.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: 🍨 No-Bake Desserts
- Method: No-Bake / Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 jar (1/8 recipe)
- Calories: 410 kcal
- Sugar: 18g
- Sodium: 70mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg