Rich dark chocolate and pistachio come together in these silky mousse cups, topped with crunchy pistachios for an elegant make-ahead dessert.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 6 servings.11 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 170 g (6 oz) dark chocolate (60–70%), finely chopped
- 2 tbsp (28 g) unsalted butter, optional
- 3 large egg yolks
- 60 g (1/3 cup) granulated sugar, divided
- 240 ml (1 cup) heavy cream, cold
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 50 g (about 1/2 cup) shelled unsalted pistachios, finely chopped, divided
- 2 tbsp (30 g) pistachio paste
- 60 ml (1/4 cup) water
- 4–6 small serving cups or glasses (120–180 ml / 4–6 oz each)
Missing something?
Tell SpiceGuyBot what you have and it will adapt this recipe around your kitchen.
Instructions
- 1
Prep the cups: Set out 6 small serving cups or glasses. Reserve about 2 tbsp of the chopped pistachios for garnish.
- 2
Melt the chocolate: Place the chopped chocolate and butter, if using, in a heatproof bowl. Melt over a saucepan of barely simmering water, stirring until smooth. Remove from the heat and let cool until lukewarm but still fluid.
- 3
Cook the yolk mixture: Whisk the egg yolks, 30 g of the sugar, water, vanilla, and salt in a heatproof bowl. Place the bowl over a saucepan of gently simmering water and whisk continuously until the mixture thickens and reaches 71°C / 160°F. Remove from the heat.
- 4
Add the chocolate: Slowly whisk the lukewarm melted chocolate and pistachio paste into the warm yolk mixture until smooth and glossy. Let the mixture cool slightly.
- 5
Whip the cream: Beat the cold heavy cream to soft peaks. Fold about one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream.
- 6
Finish the mousse: Fold most of the remaining chopped pistachios into the mousse, reserving the previously set-aside pistachios for garnish. Fold gently to keep the mixture light.
- 7
Portion: Spoon or pipe the mousse evenly into the serving cups. Gently tap the cups on the counter to remove large air pockets.
- 8
Chill: Refrigerate for at least 3 hours, or up to 24 hours, until fully set and mousse-like.
- 9
Garnish and serve: Sprinkle the reserved chopped pistachios over each mousse cup. For an optional finishing touch, add a small pinch of flaky salt or a few chocolate curls.
Want something similar?
Generate another french dinner from your profile, goals, allergies and equipment.