Pistachio & White Chocolate Mousse “Cake”

Watch the video here.

P1000085_1Brownie base:

  • 3.5 oz dark chocolate (60% cacao)
  • 2.5 oz butter (5 tbsps)
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup cornstarch

Melt the chocolate and butter over a simmering pan of water.  Remove and add the sugar and salt and mix well.  Add the cornstarch and mix well.  Add the eggs and mix well.

Pour into a greased (and parchment lined bottom) springform pan.

Bake at 350 degree for 10-18 minutes or until set.  Cool completely.  When cooled, create a “collar” around the pan with parchment paper (see video)

NOTE:  you could add some chopped pistachios to the brownie mixture before baking to add extra crunch.

White Chocolate Mousse:

  • 7 oz. good white chocolate
  • 2 egg yolks
  • 2 tbsps sugar

Mix the yolks and sugar until thickened and a bit pale.

In a pan over simmering water, heat

  • 1/4  cup heavy cream

Slowly pour into eggs, a little at a time, whisking well after each.  When all combined, put back in pan and continue to cook until it coats the back of a spoon and a finger drawn through it leaves a trail.

Pour over chocolate and let sit 2-3 minutes then whisk altogether until smooth.

Beat 1 cup heavy cream and slowly fold into chocolate mixture.  Pour over the brownie layer and freeze at least one hour.

Pistachio Mousse:

  • 1 tsp gelatin
  • 3 tsps cold water
  • Mix together well and set aside.
  • In a bowl over simmering water, put
  • 5-1/2 oz good white chocolate
  • 2 tbsps milk
  • 2.2 oz pistachio paste (see recipe following)

When all melted together, remove, microwave gelatin about 8 seconds until loose and add to mixture and blend well.

Add 1/2 tsp pistachio extract (or almond extract) and a drop or two of green food color – blend well.

While 1 cup heavy cream and slowly fold into pistachio mixture

Pour over white chocolate mousse – freezer 3-4 hours or until completely set


Melt 3-1/2 oz of good white chocolate

Spread onto silpat or a lightly buttered piece of foil.

Dot with pistachio – amount is up to you

Let set completely – when set, break into pieces to decorate “cake”

Pistachio Paste:

  • 3/4 cup of peeled pistachios (I buy raw pistachios on line and use those without needing to peel)
  • 2 tsps water
  • 3 tbsps sugar
  • 3 tbsps almond flour
  • few drop of pistachio or almond extract

Boil the water and sugar until it reaches 245 degree

Pour over the pistachio and keep mixing until they are all coated – they might look like they are coated in white sand

Add almond flour and extract

Grind in a food processor for 8-10 minutes

If they still look dry and powdering after 5 minutes, add 1-2 tbsps (or more) of a non-flavored oil (such as canola) and add more oil if necessary in order for the mixture to come to look and feel like paste.

Remove and put into a container with plastic wrap over the mixture and then tightly covered – refrigerate and use with 5 days or freeze for months.

Alternately you can buy pistachio paste on line

NOTE:  you can store this “cake” in the freezer, tightly covered, for a couple of weeks with no decorations on it or store in the refrigerator for 3-4 days tightly covered


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