{"id":20513,"date":"2018-04-04T05:29:17","date_gmt":"2018-04-04T03:29:17","guid":{"rendered":"https:\/\/www.oogio.net\/?p=20513"},"modified":"2022-01-15T09:00:56","modified_gmt":"2022-01-15T07:00:56","slug":"pistachio-mousse-cake-with-coffee-and-chocolate-brownies","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-mousse-cake-with-coffee-and-chocolate-brownies\/","title":{"rendered":"Pistachio Mousse Cake with Coffee and Chocolate Brownies"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_20509\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20509\" class=\"wp-image-20509\" title=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/pistachio_mousse_cake_with_coffee_and_chocolate_brownies-s.jpg\" alt=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-20509\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">The truth is that up until Passover eve at 12PM I had no idea what dessert I would make for Seder night. Mainly because in the past few weeks I&#8217;ve been making so many Passover desserts, as I always got to the moment of truth a little tired and fed up with the holiday. It usually comes down to me making a relatively quick cake or an easy trifle, but this time I wanted to make something a little more festive.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">In the morning I suddenly remembered one of the ice creams I loved most as a girl \u2013 it came in a cardboard package in three different flavors: chocolate, coffee and pistachios. There were other kinds of that ice cream, but this combination was my favorite of all as a child. So, I decided to create some kind of homage to this nostalgic ice cream, and this is how the next cake was created.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This is a pistachio mousse cake with coffee on a fudge brownie bottom, that combines a light and airy texture of two types of mousse on a chocolatey fudgy layer of flourless brownies. This is one of the most delicious cakes I&#8217;ve ever made and judging by the comments I got from everyone who tasted it \u2013 they LOVED it too.<\/p>\n<div id=\"attachment_20506\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20506\" class=\"wp-image-20506\" title=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/pistachio_mousse_cake_with_coffee_and_chocolate_brownies3-s.jpg\" alt=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-20506\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_20507\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20507\" class=\"wp-image-20507\" title=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/pistachio_mousse_cake_with_coffee_and_chocolate_brownies4-s.jpg\" alt=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-20507\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20515--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio Mousse Cake with Coffee and Chocolate Brownies<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the brownie bottom:<\/h4>\n<ul>\n<li>100 grams dark chocolate<\/li>\n<li>75 grams (2\/3 stick) butter<\/li>\n<li>75 grams (1\/3 cup) sugar<\/li>\n<li>\u00bc tsp. salt<\/li>\n<li>2 large eggs<\/li>\n<li>35 grams (1\/4 cup) cornstarch<\/li>\n<\/ul>\n<h4>For the coffee mousse:<\/h4>\n<ul>\n<li>2 grams (1\/2 tsp.) gelatin<\/li>\n<li>10 ml. (2 tsp.) water<\/li>\n<li>125 grams white chocolate<\/li>\n<li>15 ml. (1 tbsp.) milk<\/li>\n<li>2 tsp. instant coffee powder<\/li>\n<li>30 ml. (2 tbsp.) boiling water<\/li>\n<li>250 ml. (1 cup) very cold whipping cream<\/li>\n<\/ul>\n<h4>For crunchy pistachio mousse:<\/h4>\n<ul>\n<li>2 grams (1\/2 tsp.) gelatin<\/li>\n<li>10 ml. (2 tsp.) water<\/li>\n<li>150 grams white chocolate<\/li>\n<li>30 ml. (2 tbsp.) milk<\/li>\n<li>50 grams pistachio paste<\/li>\n<li>250 ml. (1 cup) very cold whipping cream<\/li>\n<li>100 grams roasted pistachios (finely chopped)<\/li>\n<\/ul>\n<h4>For decoration:<\/h4>\n<ul>\n<li>White chocolate sheets<\/li>\n<li>Roasted pistachios (coarsely chopped)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Brownie bottom:<\/h4>\n<ol>\n<li>preheat oven to 170c degrees and grease the pan.<\/li>\n<li>Chop the chocolate and put in a bowl. Add butter and melt together in the microwave or over double boiler until everything is melted and the mixture is uniform.<\/li>\n<li>Add sugar and salt and whisk until combined.<\/li>\n<li>Add the eggs one by one, while mixing between additions.<\/li>\n<li>Add cornstarch and mix only until uniform.<\/li>\n<li>Pour the batter into the baking pan and straighten the top.<\/li>\n<li>Bake the brownie bottom for 15-20 minutes or until it is set at the edges but still slightly soft in the center.<\/li>\n<li>Cool completely.<\/li>\n<\/ol>\n<h4>Coffee mousse:<\/h4>\n<ol>\n<li>in a small bowl, mix gelatin and water. Leave for about 10 minutes at room temperature until the gelatin absorbs the liquid.<\/li>\n<li>In a bowl, put white chocolate and milk and melt together in the microwave or over double boiler until everything is completely melted.<\/li>\n<li>In a small bowl, mix coffee and boiling water until the coffee melts and add it into the white chocolate mixture stirring until combined.<\/li>\n<li>Dissolve the gelatin for a few seconds in the microwave and add to the melted chocolate mixture. Mix well until combined.<\/li>\n<li>In a mixer bowl whip cream until you get a firm whipped cream.<\/li>\n<li>Add 2-3 tablespoons of whipped cream into the chocolate mixture and mix well.<\/li>\n<li>Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform coffee mousse.<\/li>\n<li>Pour the mousse over the brownie bottom layer and straighten the top. Cool in the freezer for about an hour for stabilization.<\/li>\n<\/ol>\n<h4>Crunchy Pistachio Mousse:<\/h4>\n<ol>\n<li>in a small bowl, mix gelatin and water. Leave for about 10 minutes at room temperature until the gelatin absorbs the liquid.<\/li>\n<li>In a bowl, put white chocolate, milk and pistachio paste and melt together in the microwave or over double boiler until everything is completely melted.<\/li>\n<li>Dissolve the gelatin for a few seconds in the microwave and add to the melted chocolate mixture. Mix well until combined.<\/li>\n<li>In a mixer bowl whip cream until you get a firm whipped cream.<\/li>\n<li>Add 2-3 tablespoons of whipped cream into the chocolate mixture and mix well.<\/li>\n<li>Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform pistachio mousse.<\/li>\n<li>Add the chopped pistachios to the mixture and gently fold until uniformly spread in the mousse.<\/li>\n<li>Pour the mousse over the coffee mousse layer and straighten the top. Cool in the freezer for 3-4 hours until completely frozen.<\/li>\n<\/ol>\n<h4>Decoration and serving:<\/h4>\n<ol>\n<li>Remove the frozen cake from the pan.<\/li>\n<li>Decorate with white chocolate sheets and chopped pistachios.<\/li>\n<li>Dissolve about 2 hours in the refrigerator before serving.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">You can keep the cake in the freezer for up to two weeks without decorations. The decorations should be added before serving.<\/li>\n<li style=\"text-align: left\">The cake is kept in the refrigerator for up to 5 days in a closed container.<\/li>\n<li style=\"text-align: left\">White chocolate sheets are prepared like this: melt white chocolate in the microwave or over double boiler, pour the melted chocolate on baking paper and flatten it about 1\/2 cm thick, sprinkle with anything you like (nuts, sprinkled etc.) if desired, and cool in the freezer for about 30 minutes until use. Break into asymmetrical pieces and use for decoration.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_20505\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20505\" class=\"wp-image-20505\" title=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/pistachio_mousse_cake_with_coffee_and_chocolate_brownies2-s.jpg\" alt=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-20505\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_20508\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20508\" class=\"wp-image-20508\" title=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/pistachio_mousse_cake_with_coffee_and_chocolate_brownies5-s.jpg\" alt=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-20508\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>The truth is that up until Passover eve at 12PM I had no idea what dessert I would make for Seder night. Mainly because in the past few weeks I&#8217;ve been making so many Passover desserts, as I always got to the moment of truth a little tired and fed up with the holiday. It [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1575,1560],"tags":[1597,1618,1643,2871,1807],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio Mousse Cake with Coffee and Chocolate Brownies | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-mousse-cake-with-coffee-and-chocolate-brownies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio Mousse Cake with Coffee and Chocolate Brownies | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"The truth is that up until Passover eve at 12PM I had no idea what dessert I would make for Seder night. 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