Ingredients
- Heavy cream: 1 1/2 cups
- Pistachios (shelled, unsalted): 1 cup
- Granulated sugar: 1/2 cup
- Egg whites: 3 large
- Vanilla extract: 1 teaspoon
- Semisweet chocolate: 4 ounces
- Unsalted butter: 2 tablespoons
- Powdered sugar: 2 tablespoons (for garnish, optional)
Instructions
- Step 1: Prepare the pistachios. Blanch pistachios in boiling water for 1 minute, then drain and rub off the skins. Grind the peeled pistachios in a food processor until finely ground.
- Step 2: Make the mousse base. In a saucepan, combine 1 cup of heavy cream and granulated sugar. Heat over medium heat, stirring until sugar dissolves and the mixture is simmering. Remove from heat and stir in the ground pistachios and vanilla extract. Let cool slightly.
- Step 3: Whip the egg whites. In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pistachio cream mixture.
- Step 4: Whip the remaining cream. In a separate bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the pistachio mousse.
- Step 5: Make the chocolate ganache. Finely chop the chocolate. Place the chocolate and butter in a heatproof bowl set over a simmering pot of water (double boiler). Stir until the chocolate and butter are melted and smooth.
- Step 6: Assemble and chill. Spoon the pistachio mousse into serving glasses or ramekins. Pour the chocolate ganache over the top of each mousse. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set. Garnish with powdered sugar, if desired, before serving.
Notes
- Store leftover mousse in the refrigerator for up to 3 days, tightly covered, to prevent it from absorbing other flavors.
- Reheating the ganache is not recommended, but if needed, gently warm it in 10-second intervals in the microwave, stirring in between, to prevent burning.
- Serve the pistachio mousse chilled with fresh raspberries for a delightful contrast in flavor and texture.
- For a more intense pistachio flavor, lightly toast the pistachios before grinding them, being careful not to burn them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American