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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
    Elegant dessert cups filled with a bottom layer of chocolate and topped with smooth green pistachio mousse, finished with chopped pistachios.

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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