Ingredients
Scale
- 1 cup unsalted pistachios, finely ground
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 6 ounces dark chocolate, chopped
- 2 tablespoons unsalted butter
- Pectin or agar-agar, as needed
Instructions
- In a food processor, blend 1 cup of unsalted pistachios until finely ground.
- Add ¼ cup granulated sugar and pulse until well-combined.
- In a separate bowl, pour 1 cup of heavy cream.
- Using an electric mixer, whip on medium speed until soft peaks form—about 3-5 minutes.
- Fold the ground pistachio mixture gently into the whipped cream using a spatula.
- In a microwave-safe bowl, combine 6 ounces of chopped dark chocolate and 2 tablespoons of unsalted butter.
- Microwave in 20-second intervals, stirring between each until melted and smooth.
- Allow it to cool slightly before using.
- Take about half of your chocolate ganache and fold it into the pistachio mixture until combined.
- Spoon this delightful mix into serving glasses or bowls.
- Drizzle or dollop remaining ganache on top of each mousse serving.
- Sprinkle crushed pistachios on top for an extra crunch if desired.
- Chill in the refrigerator for at least an hour before serving.
- Garnish with fresh mint leaves just before serving.
Notes
Store leftovers in an airtight container.
Reheat ganache gently in microwave.
Serve with fresh berries on top.
Use high-quality chocolate for richness.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Chill
Nutrition
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg