Homemade Pistachio Mousse

Pistachio mousse layered with chocolate and topped with crushed pistachios in clear glass cups.

Hannah Cooking

This homemade pistachio mousse is light, creamy, and elegant; made with real pistachios and whipped cream for a luxurious, bakery-quality dessert that melts in your mouth.

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Prep Time 25

Chill Time 3

Total Time 3 25

Servings: 6 servings

Course: Dessert

Cuisine: American, French

Calories: 340

Ingredients Equipment Method Notes

Ingredients

For the Pistachio Base

1 ½ cups Raw pistachios Shelled and unsalted
½ cup Sweetened condensed milk Adds creaminess
2 tablespoons Neutral oil Helps create smooth paste
1 teaspoon Vanilla extract Enhances flavor
1 pinch Salt Balances sweetness

For the Whipped Cream

2 cups Heavy whipping cream Cold for best volume
3 tablespoons Powdered sugar Sweetens the mousse
½ teaspoon Almond extract Complements pistachio flavor

Optional Chocolate Layer

1 cup Chocolate mousse or pudding Optional bottom layer
2 tablespoons Dark chocolate shavings For garnish
2 tablespoons Chopped pistachios For topping

Equipment

1 Food processor For grinding pistachios into paste
1 Stand or hand mixer To whip cream to stiff peaks
1 Rubber spatula For gently folding whipped cream
6 Glass cups or jars For layering and serving
1 Mixing bowl To combine mousse ingredients

Method

Process pistachios and oil until smooth paste forms.
Add condensed milk, vanilla, and salt; blend until creamy.
Beat cream, sugar, and almond extract to stiff peaks.
Fold whipped cream into pistachio base until airy.
Spoon chocolate layer in cups (optional).
Top with pistachio mousse mixture.
Refrigerate 3 hours until set.
Add chocolate shavings and chopped nuts before serving.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used