Go Back
–+ servings
Decadent Pistachio Mousse Cups

Decadent Pistachio Mousse Cups

Indulge in Decadent Pistachio Mousse Cups, a luxurious dessert with rich chocolate, creamy pistachio mousse, and a golden Dubai-inspired twist. Perfect for special occasions or treating yourself.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g dark chocolate (70%)
  • 100 g heavy cream
  • 200 g mascarpone
  • 120 g unsweetened pistachio paste
  • 60 g powdered sugar
  • 200 ml whipping cream
  • 80 g kataifi pastry or shredded phyllo dough
  • 40 g melted butter
  • 20 g sugar
  • q.s. chopped pistachios
  • q.s. edible gold leaf (optional)
  • q.s. extra melted chocolate for drizzling

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Tray
  • Serving Glasses
  • Small Saucepan

Method
 

  1. Preheat the oven to 170°C. Toss kataifi pastry with melted butter and sugar, then spread on a baking tray and bake until golden brown. Let cool.
  1. Heat the heavy cream until just simmering, pour over chopped dark chocolate, and stir to a smooth ganache. Divide among serving glasses and refrigerate to set.
  1. Beat mascarpone, pistachio paste, and powdered sugar until smooth. In another bowl, whip cream to soft peaks, then fold into the pistachio mixture.
  1. Spoon pistachio mousse over the cooled chocolate base, sprinkle with kataifi crunch, and garnish with chopped pistachios, a drizzle of melted chocolate, and optional gold leaf.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use high-quality chocolate for the base—it makes a noticeable difference in flavor. Chill your mixing bowls beforehand to better stabilize the whipped cream. If you're short on time, consider store-bought pistachio butter instead of making your own paste. Store leftovers in the refrigerator for up to two days; avoid freezing for best texture. Assemble just before serving for freshness.
Tried this recipe?Let us know how it was!