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A molded pale green pistachio mousse dessert topped with chocolate and chopped pistachios, sitting on a ceramic plate with crushed nuts around the base.

Pistachio Mousse

A light, airy, and elegant pistachio mousse with a rich nutty flavor, perfect for entertaining or a special treat. Can be made ahead and garnished creatively.
5 from 1 vote
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Course: Dessert
Cuisine: French-inspired, Italian
Keyword: Best pistachio mousse recipe, Easy pistachio mousse recipe, Pistachio mousse cake, Pistachio mousse recipe with gelatin, Pistachio mousse recipe with pistachio paste, Pistachio mousse recipe without gelatin
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 8
Calories: 370kcal
Cost: $12

Equipment

  • 1 Electric hand mixer or stand mixer (For whipping cream and mixing base)
  • 2 Large mixing bowls (One for cream, one for pistachio base)
  • 1 Rubber spatula (For folding ingredients)
  • 6–8 Serving glasses or ramekins (Clear cups highlight the mousse color)
  • 1 Measuring cups and spoons (For precise ingredient amounts)
  • 1 Skillet (For toasting pistachios)
  • 1 Plastic wrap (To cover mousse while chilling)

Ingredients

  • 1 cup Shelled pistachios - Toasted half chopped for mousse, half for garnish
  • ¼ cup Pistachio paste - For base flavor
  • 2 cups Heavy whipping - cream Cold for whipping
  • ½ cup Powdered sugar - Sweetens the mousse
  • 8 oz Mascarpone cheese - Room temperature for smooth mixing
  • 1 teaspoon Vanilla extract - Flavoring
  • pinch Salt - Enhances flavor
  • 2 tablespoon Honey - Optional for extra sweetness
  • 1 tablespoon Rose water - Optional delicate floral note
  • 1 White chocolate shavings - Optional garnish
  • 2–3 tablespoon Chopped pistachios - For topping
  • Optional add-ins - Lemon zest dark chocolate chips, amaretto liqueur, whipped cream stabilizer

Instructions

  • Toast pistachios and chop half for folding; reserve the rest for garnish
    Hand sprinkling pistachios into a hot skillet as steam rises, with toasted pistachios and rustic kitchen tools surrounding the pan.
  • Soften mascarpone, then beat with pistachio paste, powdered sugar, vanilla, salt, and optional honey or amaretto until smooth
    Close-up of a stand mixer beating thick, fluffy whipped cream inside a metal mixing bowl.
  • Whip cold heavy cream to soft peaks
  • Gently fold whipped cream and chopped pistachios into pistachio base until fully combined
    Glasses filled with pale green pistachio mousse, topped with chopped pistachios, arranged on a textured surface with scattered nuts around them.
  • Spoon mousse into glasses, chill at least 3 hours, then garnish and serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 370kcal (19%) | Carbohydrates: 10g (3%) | Protein: 7g (14%) | Fat: 35g (54%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 90mg (30%) | Sodium: 50mg (2%) | Potassium: 150mg (4%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 1000IU (20%) | Vitamin C: 1mg (1%) | Calcium: 60mg (6%) | Iron: 1.2mg (7%)
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