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choco pistachio mousse antillean recipe

Chocolate pistachio mousse

door Linda Terrizzi

This delicious choco pistachio mousse consists of an airy mousse of pistachio nuts on a layer of chocolate biscuit base. You finish it off with some chopped pistachio nuts and an extra pinch of cocoa powder!

You can make the choco pistachio mousse in no time at all. It then only needs to cool down. You can make 6 desserts from this recipe.



Are you really fond of pistachio? Then try our pistachios cake once… or this nice drink with condensed milk, rum and pistachio.

INGREDIENTS:

For the bottom:

  • 50 gr chocolate biscuits
  • 1 teaspoon of cocoa powder
  • 1 teaspoon of sugar
  • 20 gr butter

For the mousse:

  • 4 egg yolks
  • 250 ml cream
  • 100 ml milk
  • 50 gr pistachio paste OR
  • 50 gr pistachios, shelled + 1 tbsp sunflower oil
  • 10 g cornflour
  • 1 el water
  • 100 gr granulated sugar
  • optional: green dye

And further:



  • pistachios for decoration

PREPARATION CHOCO PISTACHIO MOUSSE:

  1. Crumble the biscuits and then mix the crumbs with the cocoa powder and the teaspoon of sugar.
  2. Then melt the butter and pour over the crumbs.
  3. Stir well afterwards.
  4. Take 6 (small!) Glasses and put some of the cookie crumbs on the bottom of each glass.
  5. Then press the layer well with the help of a teaspoon.
  6. Now continue to prepare the mousse:
  7. Then put the yolks in a large bowl and beat them with the sugar until you get a white, creamy mass.
  8. Pour in the milk and whipped cream little by little and beat until smooth.
  9. Mix the cornflour with a tablespoon of water into a paste and pour it into the batter
  10. Now add the pistachio paste and possibly the pigment toe.
  11. Don't have a pistachio paste? First grind 50 gr pistachio nuts with a tablespoon of oil in a blender until smooth. Mix this mass (and possibly some green food coloring) into the batter.

  12. Take a pan and pour the batter in here.
  13. Then heat the pan over low heat, while constantly beating.
  14. Then heat the mixture until it just boils. It will now thicken considerably.
  15. In the meantime, keep on beating well to avoid lumps!
  16. Then divide the mousse over the glasses.
  17. Let the dessert set in the fridge for at least three hours.
  18. Then decorate the chocolate pistachio mousse with some chopped pistachios and a pinch of cocoa powder. - Enjoy your meal!

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choco pistachio mousse antillean recipe

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