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Chocolate Mousse Parfait with Cherries and Pistachio

Amarena cherries have become one of my favorite ingredients over the past few years. These Italian cherries are SO GOOD! They have the most addictive flavor, with a gorgeous gloss (as they come in a jar with syrup). They combine very well with chocolate, because they add some tartness to the sweetness of the chocolate, and together it’s just delicious.

This chocolate mousse parfait dessert is combined with Amarena cherries and pistachio cream. It’s gluten free, very easy to make and so delicious. If you don’t have Amarena cherries you can definitely use any other berry you may have such as strawberries, raspberries and even blueberries. The combination of chocolate, berries and pistachio is simply divine.

Looking for more parfaits and trifles? Click here >> 

Chocolate Mousse Parfait with Cherries and Pistachio

Photo: Natalie Levin



5 from 5 votes
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Chocolate Mousse Parfait with Amarena Cherries and Pistachio Cream

Servings 8 100 ml. individual glasses
Author Natalie

Ingredients

For the chocolate mousse:

  • 250 grams dark chocolate 53% cocoa solids
  • 150 ml. milk
  • Pinch of salt
  • 2 large egg yolks
  • 1 tbsp. sugar
  • 250 ml. heavy cream

For pistachio cream:

  • 250 ml. heavy cream
  • 2 tbsp. sugar powder
  • 2 tbsp. pistachio paste

For assembling:

  • Roasted pistachios
  • Amarena cherries

Instructions

  1. Dark chocolate mousse: coarsely chop the chocolate and put in a small bowl.
  2. Melt in the microwave or over double-boiler and set aside.
  3. In a small saucepan, heat milk and salt to simmering point.
  4. Beat egg yolks and sugar until smooth.
  5. Pour about 1/3 of hot milk into the egg mixture, while whisking, until blended.
  6. Add in the remaining milk and mix well. Return the mixture into the pan.
  7. Cook on medium-low heat, stirring with a spatula constantly until the mixture reaches a temperature of 82-84c degrees.
  8. Add in the melted chocolate and mix until incorporated. Cool for 5-10 minutes at room temperature.
  9. Whip the cream to soft peaks.
  10. Gently fold the cream into the chocolate mixture until completely blended.
  11. Transfer the mousse into a pastry bag and drizzle into the glasses. Fill each cup about 1/2 of its height.
  12. Pistachio cream: in a bowl of a mixer with a whipping-attachment, put cream, sugar powder and pistachio paste and whip at high speed until a stable cream forms.
  13. Assemble the desserts: place 1-2 cherries in each glass (on top of the chocolate mousse). Drizzle over the pistachio cream and decorate with toasted pistachios.

Recipe Notes

  • You can use regular cherries instead of Amarena kind.
  • Keep the desserts in the refrigerator for up to 4 days.
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