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Chocolate Mousse Parfait with Amarena Cherries and Pistachio Cream

Servings 8 100 ml. individual glasses
Author נטלי


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


  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.