Chocolate Mousse Pistachio Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a lower sugar option with a similar flavor profile.

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are lower in calories and can mimic the crunch.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Mix 140g butter and 60g sugar on low and gradually increase the speed to medium.

Add 5 large egg yolks in batches and mix until combined, then set aside.

Whisk 5 large egg whites and gradually add sugar until soft peaks form.

Add the butter-yolk mixture in 2 batches to the egg whites and mix.

Gradually add flour and mix until combined.

Coat the pan with batter and dust with flour.

Transfer the batter into the pan and spread it evenly.

Sprinkle with chopped pistachios.

Bake at 190°C for 10 minutes.

Loosen the cake from the pan and let it cool down.

Heat 115g sugar, 25mL water, and 15g honey until boiling.

Remove from heat, then add 100g pistachios and 45g powdered sugar.

Add 1 tablespoon vanilla extract, mix well, and set aside.

Add 1 tablespoon cold water to 12g gelatine and set aside.

Heat 500mL heavy cream to 70°C.

Remove from heat, then add chocolate, stirring consistently.

Add 50mL hot water and mix with the gelatine.

Incorporate the pistachio mixture into the heavy cream mixture and mix.

Remove from heat and let it cool until chilled and thickened.

Pour the mousse and freeze for at least 4 hours.

Brush with 2 tablespoons honey and 2 tablespoons water.

Top with ground pistachios.

Cooking Techniques

Spice Level:

Allergens