White Chocolate Mousse with Rose and Pistachio – a smooth and delicate white chocolate mousse with floral hints of rose and woody, piney pistachios. It’s a sweet and floral dessert that you really can’t go wrong with.
Don’t tell anyone that this white chocolate mousse is super simple to make. It looks pretty impressive and sounds fancy, so it looks like you’ve really put some effort into it. And I think showing appreciation by making a delicious dessert, is so much better than buying a box of chocolate – am I right?
This is a recipe tribute to my boyfriend, or really our relationship, which I think is very suitable in these Valentine’s Day days. He LOVES white chocolate, and I’ve had a kick for rose and pistachios. And so, this white chocolate mousse with rose and pistachio was born.
White Chocolate Mousse with Rose and Pistachio
I’ll begin with telling what to do with the chocolate mousse, and adding more information in paragraphs below. Rose syrup needs to be cold-ish, so start with that (or the day before), see paragraph below.
Whip heavy cream until firm peaks, set aside. Melt chocolate (see paragraph below if you want more information about this). Cream together the cream cheese, rose syrup and pistachios (see paragraphs below), melted white chocolate, powdered sugar and salt. I used a handheld mixer.
Now, using a spatula, carefully fold together the cream cheese mixture with the whipped cream. Divide between two glasses or bowls. Cover and place in the fridge for 1 hour to slightly firm up, but may also be eaten at once.
Serve with extra rose syrup and chopped pistachios. Store leftovers covered in the fridge for two-three days.
How to make Rose Syrup
Rose Syrup is literally what it sounds like. Rose petals boiled in a simple syrup.
Choose the Right Roses
If you have your own roses, I’d prefer to use those as you are sure they are not sprayed with any chemicals. Using organically grown roses are best. A greenhouse may have roses that are not chemically treated, but florists usually always do. Pink and yellow roses smell the most and will also taste the most, but it’s still very subtle, in my opinion.
The Rose Syrup
The rose syrup is adapted from Tin and Thyme. Place sugar and water in a pan over low heat until the sugar has dissolved. Add the rose petals and leave uncovered, on barely simmer, for around 30 minutes. Mix with food color, if desired. Strain the syrup into a clean bottle, seal and leave it to cool.
This lil’ baby keeps in the fridge for about 1 year and freezes well too.
What is the Best Way of Melting Chocolate for White Chocolate Mousse?
I like to melt using a water bath/double boiler (or bain marie as the fancy call it), where you add a little water to a small saucepan, bring it to a boil and reduce to a bare simmer.
Place a heat proof, larger bowl on top of the saucepan, make sure the water won’t touch the bowl and the water can’t escape from the saucepan. Getting water into the chocolate is a big no-no. Melt chocolate slowly, and stir with a spatula a little once it’s almost melted.
You can also microwave the chocolate. It’s easy and effortless. Choose a bowl that is microwave-safe and won’t get too hot to handle once it’s microwaved. If you can’t touch it, it’s also too hot for your chocolate. Melt in a low power mode to avoid burning the chocolate. Melt in 30 second intervals, stirring in-between, until everything is almost melted. Stir the chocolate until smooth and shiny.
There’s a third option too, where you pour hot liquid over the chopped chocolate. It’s easy and convenient, but it doesn’t work with this recipe.
I’ve also got more tips on how to temper white chocolate in these raspberry filled white chocolates (and they are also with pistachio!).
How to Make Pistachio Paste
Okay, so you don’t really have to make the pistachios into a paste, but I like to do so in order to get a smoother white chocolate mousse. You take your shelled pistachios, blanche them in hot water for 30 seconds and then remove the bitter purple skin.
I’ve got a more thorough explanation of this in my no-churn pistachio ice cream recipe. Bonus, you can make both this mousse and pistachio ice cream from the same batch of pistachio paste!
If you don’t want to do this, there’s no shame in just chopping the pistachios as finely as you can/bother. It’s you who’s going to eat it after all, so you decide the level of choppedness.
It really isn’t difficult, but I added extra information to make sure this will be a fool proof recipe. I want your white chocolate mousse to be the best it can be, and I think you’re going to nail it!
This white chocolate mousse with rose and pistachio is such a delicate and mild dessert, I think it works really well as a Mother’s Day dessert, Valentine’s Day or even children’s parties. The floral isn’t overpowering and who doesn’t like white chocolate!
Get your Valentine’s pants on
- Salted Caramel Macarons
- Peppermint Filled Dark Chocolates
- Blackberry Lemon Curd Pavlova Nests
- Lemon Ricotta Cake with Dreamy Vanilla Pastry Cream
- Chocolate Lava Cake with Raspberry Red Currant Sauce
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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White Chocolate Mousse with Rose and Pistachio
White Chocolate Mousse
- 1/2 cup heavy cream 125 ml
- 1/2 cup white chocolate 100 gr
- 4 oz cream cheese 115 gr
- 1 tbsp powdered sugar
- pinch salt
- 2 tbsp rose syrup see recipe below, + more for drizzling
- 2 tbsp pistachio paste see recipe below
- 1/2 cup rose petals unsprayed, 10g
- 3/4 cup sugar 185 ml
- 3/4 cup water 185 ml
- 1 drop red or pink food coloring if desired
- 2-4 tbsp pistachios
- Place sugar and water in a pan over low heat until the sugar has dissolved. Add the unsprayed rose petals* and leave uncovered, on barely simmer, for around 30 minutes. Mix with food color, if desired. Strain the syrup into a clean bottle, seal and leave it to cool.
- You take your shelled pistachios, blanche them in hot water for 30 seconds and then remove the bitter purple skin. **
- Then you place them in a food processor, high power blender or spice grinder and grind until a fine paste. A mortar and pestle could also work, although it probably won’t be as fine.
White Chocolate Mousse
- Whip heavy cream until firm peaks, set aside. Melt chocolate, using a double boiler or microwave***.
- In a medium bowl, cream together the cream cheese, rose syrup and pistachio paste, melted white chocolate, powdered sugar and salt. I used a handheld mixer.
- Now, using a spatula, carefully fold together the cream cheese mixture with the whipped cream. Divide between two glasses or bowls. Cover and place in the fridge for 1 hour to slightly firm up, but may also be eaten at once.
- Serve with extra rose syrup and chopped pistachios. Store leftovers covered in the fridge for two-three days.