White chocolate mousse with pistachios

AUTHOR
Janie Gentry
DIFFICULTY
not easy
RATING
4 17
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 8
  • 200 g white chocolate
  • 3 sheets white gelatine
  • 80 g + 20 g pistachio kernels
  • 500 g + 200 g whipped cream
  • 1 package Vanilla sugar
  • 150 g Whole milk yoghurt
  • 5 TABLESPOONS Orange liqueur (alternatively orange juice)

Directions

  1. 1

    Break the chocolate into pieces and melt in a hot water bath at low heat. Let it cool down a little. Soak gelatine in cold water for about 5 minutes. Grind 80 g pistachios finely in the universal chopper.

  2. 2

    Whip 500 g cream until stiff. Mix 2 tbsp. whipped cream, ground pistachios and vanilla sugar with the liquid chocolate.

  3. 3

    Squeeze the gelatine and dissolve it carefully in a small pot at very low heat while stirring. Stir 2 tablespoons of pistachio chocolate into the gelatine, then stir everything into the rest of the chocolate mixture.

  4. 4

    Stir in yoghurt and fold in the remaining whipped cream. If necessary, fill the cream into eight to ten glasses (each containing approx. 1⁄4 l) using a piping bag. Chill for at least 2 hours.

  5. 5

    Finely chop 20 g pistachios and whip 200 g cream until stiff, adding liqueur at the end. Pour cream into a piping bag with a large star-shaped spout. Spray tuffs onto the cream and sprinkle with pistachios.

  6. 6

    Garnish with chocolate strawberries if desired. Keep cool until serving.

Nutrition Facts

KCAL
420 kcal
CARBS
18 g
FATS
34 g
PROTEINS
6 g