Ingredients
- Heavy cream: 1 1/2 cups
- Pistachios, shelled and unsalted: 1/2 cup
- Granulated sugar: 1/4 cup
- Egg yolks: 3 large
- Vanilla extract: 1 teaspoon
- Semisweet chocolate: 4 ounces
- Unsalted butter: 2 tablespoons
- Powdered sugar: 1 tablespoon (optional, for garnish)
Instructions
- Step 1: Prepare the pistachio paste: In a food processor, grind the pistachios until they form a fine paste. Add 1 tablespoon of water if needed to help them blend.
- Step 2: Make the mousse base: In a saucepan, combine the heavy cream, sugar, and pistachio paste. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is simmering.
- Step 3: Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Step 4: Cook the custard: Cook the custard over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not boil. Remove from heat and stir in the vanilla extract.
- Step 5: Chill the mousse: Pour the pistachio mixture through a fine-mesh sieve into a bowl to remove any lumps. Cover and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- Step 6: Make the chocolate ganache: Finely chop the chocolate and place it in a heatproof bowl. Heat the remaining 1/2 cup of heavy cream in a saucepan until simmering. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Stir in the butter until smooth and glossy. Let the ganache cool slightly.
- Step 7: Assemble and serve: Whip the chilled pistachio mixture with an electric mixer until light and fluffy. Spoon the mousse into serving dishes or glasses. Drizzle with the chocolate ganache and optionally garnish with powdered sugar or chopped pistachios. Serve immediately or chill for a short time before serving.
Notes
- Store leftover mousse in an airtight container in the refrigerator for up to 3 days; the ganache can be stored separately and drizzled just before serving.
- Reheating the ganache gently in the microwave in short bursts, stirring in between, can restore its smooth consistency if it becomes too firm.
- For an elegant presentation, layer the pistachio mousse and chocolate ganache in parfait glasses, alternating between the two for a visually appealing dessert.
- Chef's tip: Ensure the pistachio paste is very fine for the smoothest mousse; a high-powered food processor is your best friend here, and don't hesitate to add a touch more water to get it perfectly smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American