Chocolate Pistachio Mousses Recipes

PISTACHIO AND WHITE CHOCOLATE MOUSSE TARTLETS

Steps:

• In 1-quart saucepan, heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
• In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
• Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each phyllo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.

CHOCOLATE & PISTACHIO MOUSSE

Steps:

• Melt the chocolate in a large bowl over a pan of simmering water.
• Mix in the egg yolks.
• Take off the heat and stir in the double cream.
• Whisk the egg whites and fold in the pistachio paste.
• Then fold the egg white mixture into the chocolate mixture.
• Divide between 4 glass stemmed dishes or ramekins.
• Chill for about 20 minutes before decorating with whipped double cream and chopped pistachios.
• Chill for at least 2 hrs before serving.

CHOCOLATE & PISTACHIO MOUSSES

Steps:

• Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Use 6 egg whites for two batches of merinuge. The leftover whites freeze well; simply thaw before whisking. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
• Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.