Ingredients
- 1 cup shelled pistachios, unsalted
- 2 cups heavy cream, divided
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/2 cup dark chocolate chips
- 2 tablespoons butter
- Pinch of salt
For those avoiding dairy, you might try coconut cream as a substitute for heavy cream. And if you’re looking for an extra layer of flavor, a splash of almond extract can enhance the pistachio’s nuttiness.
Instructions
- Begin by toasting the pistachios in a dry skillet over medium heat for about 5 minutes, or until fragrant. This step brings out the rich, nutty flavor that’s essential for our mousse.
- In a small saucepan, combine the toasted pistachios with 1/4 cup water and 1/4 cup sugar. Simmer this mixture for 10 minutes, then blend until smooth to create a pistachio paste.
- In a chilled bowl, whip 1 1/2 cups of heavy cream with the remaining 1/4 cup sugar and vanilla extract until soft peaks form. Gently fold in the pistachio paste until well combined.
- For the ganache, melt the chocolate chips and butter in a double boiler, stirring until smooth. Remove from heat and stir in a pinch of salt.
- To assemble, spoon the pistachio mousse into serving glasses, leaving room for the ganache. Chill for at least 2 hours to set.
- Before serving, pour a thin layer of chocolate ganache over the mousse. Allow it to set for a few minutes, and then garnish with chopped pistachios for an extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International