Pistachio Mousse recipe created by award-winning chocolatier Paul Wayne Gregory using Country Range Chocolate Drops exclusively for Stir it up magazine. >> Everyone wants to treat themselves during the festive period – and chocolate offers the ultimate indulgence, says award-winning chocolatier Paul Wayne Gregory. “Indulgence is everything – that’s our...
Step 1Make a sauce anglaise.
Step 2Whilst sauce anglaise is hot add soaked and drained gelatin, make sure that this is fully incorporated before the next stage.
Step 3Use a whisk to mix in the pistachio paste, make sure this is mixed in well.
Step 4Pour the warm mixture on top of the chocolate, mix until fully mixed in. If all of the chocolate is not fully incorporated and the mix goes cold, gently reheat the mix but no warmer than 40°C.
Step 5When mix is cool, around 30°C, gently fold in the 1/3 of the whipped cream.
Step 6When fully mixed, add the 2nd 1/3 of cream, carefully gently folding into the mixture.
Step 7Lastly, add the remaining 1/3 of cream very carefully.
Step 8Spoon or pipe the mix into desired moulds, place in fridge or freezer until set.
- 500 g anglaise
- 60 g pistachio
- 12 g leaf gelatine
- 230 g white chocolate
- 600 g Country Range Whipping Cream
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