Eggless Chocolate and Pistachio Mousse
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4 People
Ingredients
  • Whipped Cream: 500 ml (I have used Delights Whipped Cream with added Sugar)
  • Semisweet Chocolate: 100g
  • Butter: 1 Tbsp.
  • Pistachios: 20-25 (or more)
  • Chocolate Chips: 1 Tbsp. (for decoration)
Instructions
  1. Chop Pistachios roughly using a sharp knife or chopping attachment.
  2. Take Semisweet Chocolate along with butter in a pan and melt it on a double boiler ( take 2 cup water in a pan and bring it to boil and then reduce the flame and place another bowl with Chocolate and butter on the water bath and in low flame and mix vigorously till chocolate melts completely). It took me around 1.5 minutes to melt the chocolate in double boiler.
  3. In case you don’t want to use double boiler, then microwave the chocolate butter mix for 40 seconds in high speed to melt the chocolate.
  4. Refrigerate the bowl that to be used for whipping the cream and whipping attachment of the blender in refrigerator for 2-3 hours before making the frosting.
  5. Whipping cream also needs to be refrigerated properly. I have kept it in the Freezer overnight.
  6. Now take the cream in the cold bowl and using the whipping attachment of the blender start blending the cream in medium speed for 2 minutes and then in high speed for one more minute.
  7. Don’t over blend and make a medium pick whipping cream.
  8. Now add melting Chocolate and ⅔ of the chopped Pistachios to the whipping cream and blend for 30 seconds in medium speed.
  9. The Mousse should have a thick consistency (if you turn the bowl, Mousse should be there as it is) at this time. In case it is not thick enough blend it for 20 seconds more.
  10. After blending the Mousse transfer the bowl containing Eggless Chocolate and Pistachio Mousse to Refrigerator for 30 minutes and then fill a piping bag with Mouse and fill Mousse Bowls with the Mousse. You can use a spoon to fill the Bowls.
  11. Decorate Eggless Chocolate Pistachio Mousse with Chocolate chips and chopped Pistachios and serve it cold.
Notes
I have used the whipped cream with added sugar and added no sugar while making the Mousse. In case you are using plain Whipping cream increase Sugar content as per your taste and Sugar level will varying with the sweetness of the Chocolate too.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2015/10/eggless-chocolate-and-pistachio-mousse/