Silky pistachio mousse made with cottage cheese or cream cheese, topped with a glossy chocolate glaze — a dessert that wins you over from the very first bite. No baking, just five easy-to-find ingredients, and a pure pistachio flavor that feels right at home at a celebration or a quiet afternoon table.
Ingredients
- Cottage cheese or cream cheese — 14–18 oz (400–500 g)
- Milk — 1 cup (240 ml)
- Pistachio paste or syrup — 2–3 tbsp
- Chocolate for the glaze — 5.3–7 oz (150–200 g)
- Cream — 3.4 oz (100 ml)
Step-by-Step Recipe
- In a deep bowl, combine the cottage cheese (or cream cheese), milk, and pistachio paste.
- Blend with an immersion blender until smooth, airy, and evenly pistachio-colored.
- Transfer the mousse to a parchment-lined pan and smooth the top with a spatula.
- For the glaze, melt the chocolate with the cream over low heat or in a double boiler until smooth, then strain through a fine sieve.
- Carefully pour the glaze over the pistachio layer and gently tilt the pan so the surface settles evenly.
- Chill in the refrigerator until fully set, then serve sliced with a sharp knife.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- If your cottage cheese is grainy, press it through a sieve first — the mousse will be especially velvety.
- Pistachio syrup is thinner than paste: if using it, reduce the milk by 1–2 tbsp to keep the mousse firm.
- Choose the chocolate to taste: dark chocolate gives a deeper contrast, while milk chocolate makes the finish softer and sweeter.
- Want cleaner slices? Add 4–5 g of instant gelatin: bloom it in a little warm milk, then mix it in before blending.
- Chill the cake for at least 2–3 hours, or preferably overnight, for the most stable texture.
Nutritional Value per Serving
| Calories | ≈ 260 kcal |
|---|---|
| Protein | ≈ 9 g |
| Fat | ≈ 17 g |
| Carbs | ≈ 18 g |
| Sugars | ≈ 14 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 90 mg |
FAQ
Can I use cream cheese instead of cottage cheese?
Yes. Cream cheese gives the mousse a smoother, more uniform texture with no graininess, and the flavor turns a little more delicate.
What can I use instead of pistachio paste if I don’t have any?
Use pistachio syrup and reduce the milk slightly. Another nut paste will also work, but the flavor will be different.
Does the cake hold its shape well without gelatin?
Yes, the mousse sets nicely after it has chilled completely. If you want firmer, cleaner slices, add a little gelatin if desired.