Pistachio Mousse with Chocolate Ganache Recipe

Preparation

Blend the pistachios until finely ground in a food processor.
Whip 1 cup of heavy cream in a mixing bowl until soft peaks form.
Gradually incorporate the powdered sugar and vanilla extract, continuing to whip until the mixture holds stiff peaks.
Bloom the gelatin by sprinkling it over 3 tablespoons of water. Let it sit for about 5 minutes, then heat it gently until dissolved.
Combine ground pistachios with the remaining heavy cream and add the gelatin (if using). Fold in the whipped cream gently.
Spoon the mousse into individual serving glasses and refrigerate for at least 2 hours.
Heat the heavy cream for the ganache in a saucepan until it just begins to simmer.
Add the semi-sweet chocolate chips to the heated cream, let sit for a minute, then stir until smooth.
Cool the ganache slightly before spooning it over each mousse serving.
Garnish with whole or crushed pistachios before serving.
Serve immediately or refrigerate until ready.