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 Continue reading

Banana Mousse Cake Roll

Click image to view video.

Click image to view video.

6 eggs. separated, at room temperature

1/4 cup water

1 cup sugar

1 tsp vanilla

1 tsp banana extract or emlsion

1-1/4 cups cake flour

1/2 tsp baking powder

1/2 tsp salt

1 tsp cream of tartar

1/2  cup sugar

Line a 15×10 pan with parchment paper, Spray with cooking spray

Sift together the flour, baking powder and salt and set aside.

In a mixer, beat the yolks and water until lemon colored.  Gradually beat in the sugar.  Gradually add the flour mixture and blend well.

Mixture will be thick

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Strawberry Mousse Chocolate Cups


Melt 12 oz. of semi sweet chocolate.  Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely.  Pour out excess.

NOTE:  prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.

Refrigerate cups until chocolate is firm – peel over cups and dispose.  Refrig cups until ready to use

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Lemon Mousse Cake

Click image to view video.

Click image to view video.

First make the lemon curd (at least one day before):

2-1/2 cups sugar
4 tsps cornstarch
1 cup fresh lemon juice
4 eggs
4 egg yolks
1-1/2 sticks of butter cut into small cubes

In a pan, mix the sugar and cornstarch. Add the lemon juice and whisk in. Add yolks and eggs, and mix thoroughly. Add butter. Put pan on medium heat and continue whisking for about 10-12 minutes, or until mixture thickens. Pour into a new bowl. Cover surface with plastic wrap and then cover the entire bowl again with plastic wrap. Refrigerate for up to 1 week.

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Summer Strawberry Mousse Cake

Click image to watch video.

Click image to watch video.

For the sponge cake:

6 large eggs
1 cup sugar
1 cup flour
1/2 tsp salt
1 tsp vanilla
6 tbsps melted butter

In a bowl over simmering water, mix the eggs and sugar until the sugar is dissolved and the mixture is warm – do not boil.

Place bowl on an electric mixer and beat until light in color and tripled in volume. Remove

Sift the flour and salt into the egg mixture and carefully fold in, trying not to deflate the mixture.

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Peanut Butter Mousse Cups

Click image to watch video.

Click image to watch video.

Chocolate Cups:

Melt 6 oz of chocolate over a water bath or in microwave. Using a brush, heavily paint inside of a foil lined ramekin, a foil baking cup ora silicon mold.

Refrigerate at least an hour. Unmold – store in refrigerator.

Peanut Butter Mousse:

8 oz soft cream cheese
1 cup creamy peanut butter
1/4 cup sugar
2/3 cups heavy cream
1/4 tsp vanilla

Beat cream cheese, peanut butter and sugar till well blended. Put mixture on high and beat mixture until it is very fluffy.

In a separate bowl, beat heavy cream and vanilla until stiff. Fold into the peanut butter mixture.

Fill cups and refrigerate at least 30 minutes for serving. Decorate as you desire.

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Triple Chocolate Mousse

Tri-Chocolate Mousse

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2 cups heavy cream
4 large egg yolks
3 tbsps granulated sugar
1 tsp vanilla
2-1/2 oz. white chocolate – chopped
2-1/2 oz. milk chocolate – chopped
2-1/2 oz. dark chocolate – chopped

In a medium pan over medium heat, heat 3/4 cup of the heavy cream just until it starts to steam. In a separate bowl, mix the yolks, sugar and vanilla until smooth.

In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly. Pour the mixture back into the pan and cook it over low to medium heat, whisking constantly about 4 minutes or until a thermometer read 160 degrees. Remove from heat and pour thru a sieve and set aside.

In 3 separate bowls, melt the chocolates over the simmering water. Whisk 1/3 of the custard into each chocolate and cool completely.

Beat the remaining whipped cream on high until peaks form. Gently fold 1/3 of the cream into each chocolate mixture carefully trying not to deflate them.

Layer the different mousses into pretty chips and chill several hours before serving. Garnish as you wish.

NOTE:  this recipe made 4 (one cup or 8 oz each) servings

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