Best Chocolate Pistachio Mousses Recipes

CHOCOLATE & PISTACHIO MOUSSE

Steps:

• Melt the chocolate in a large bowl over a pan of simmering water.
• Mix in the egg yolks.
• Take off the heat and stir in the double cream.
• Whisk the egg whites and fold in the pistachio paste.
• Then fold the egg white mixture into the chocolate mixture.
• Divide between 4 glass stemmed dishes or ramekins.
• Chill for about 20 minutes before decorating with whipped double cream and chopped pistachios.
• Chill for at least 2 hrs before serving.

CHOCOLATE PISTACHIO FUDGE

Steps:

• Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
• Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
• Add the nuts to the melted chocolate and condensed milk and stir well to mix.
• Pour this mixture into a 9-inch square foil tray, smoothing the top.
• Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
• Once cut you can keep it in the freezer, no need to thaw just eat straight away.

CHOCOLATE & PISTACHIO MOUSSES

Steps:

• Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Use 6 egg whites for two batches of merinuge. The leftover whites freeze well; simply thaw before whisking. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
• Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.

CHOCOLATE MOUSSE

Steps:

• Special Equipment: 4 (6 to 8-ounce) individual serving dishes
• Melt the chocolate over a double boiler setup.
• While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
• In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
• Garnish with fruit, nuts, cookies or whipped cream.
• Chocolaty delicious!

CHOCOLATE-PISTACHIO TORTE

Steps:

• Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
• In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
• Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
• Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

PISTACHIO AND WHITE CHOCOLATE MOUSSE TARTLETS

Steps:

• In 1-quart saucepan, heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
• In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
• Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each phyllo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.