Indulge in Decadence: Pistachio Fondant with Whipped Chocolate Ganache
Today, I’m excited to share a luxurious dessert that balances the earthy flavors of pistachios with the rich indulgence of chocolate. This Pistachio Fondant with Whipped Chocolate Ganache is not just a treat for the palate but also a feast for the eyes, perfect for any special occasion or when you simply want to pamper yourself with something sweet and sophisticated.
Ingredients
For the Pistachio Fondant:
- 150g eggs (approximately 3 medium)
- 90g granulated sugar
- 75g almond flour
- 75g ground pistachios
- 50g mascarpone
- 75g butter
- 15g pistachio paste
For the Whipped Chocolate Ganache:
- 65g dark chocolate
- 70g + 150g heavy cream (30% fat)
- 6g acacia honey
Directions
Pistachio Fondant:
- Preheat the Oven: Set your oven to 150°C (302°F) to ensure it’s ready for baking.
- Mix Wet Ingredients: In a large bowl, whisk together 150g of eggs with 90g of sugar until well combined.
- Incorporate Dry Ingredients: Gradually add 75g of almond flour and 75g of ground pistachios to the egg mixture. Follow with 50g of mascarpone and 15g of pistachio paste, mixing until each ingredient is fully integrated.
- Prepare the Batter: Soften 75g of butter until creamy and fold it gently into the mixture to maintain a light, airy texture.
- Bake: Line the bottom of an 18cm baking mold with parchment paper and lightly grease the sides if you’re not using a silicone mold. Pour the batter into the prepared mold and bake for about 35 minutes, or until a knife inserted in the center comes out clean.
- Cool: Allow the cake to cool in the mold for 20 minutes, then transfer it to a wire rack to cool completely.
Whipped Chocolate Ganache:
- Melt Chocolate: Gently melt 65g of dark chocolate using a microwave or double boiler, ensuring not to overheat.
- Prepare Cream Mixture: Bring 70g of heavy cream and 6g of honey to a boil, then gradually pour over the melted chocolate in increments, mixing well after each addition.
- Chill: Add 150g of cold heavy cream to the chocolate mixture and stir thoroughly. Cover with cling film, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours.
- Whip: Once chilled, whip the ganache with an electric mixer until it achieves firm peaks and a smooth texture suitable for piping.
- Assemble: Pipe the whipped ganache over the cooled cake and garnish with halves and chopped pieces of pistachio for an elegant finish.
Nutritional Information
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 4 hours 30 minutes
- Calories: 420 kcal per serving
- Servings: 8
This Pistachio Fondant with Whipped Chocolate Ganache is a perfect blend of nutty and chocolatey flavors, making it an irresistible dessert that’s sure to impress. Whether you’re celebrating a special event or just treating yourself, this dessert promises to deliver satisfaction and a touch of gourmet to your dining table. Enjoy your culinary creation!
Pistachio Fondant with Whipped Chocolate Ganache
- Total Time: 4 hours 30 minutes
- Yield: 8 1x
Description
The Pistachio Fondant with Whipped Chocolate Ganache is a symphony of textures and flavors, beautifully combining the rich nuttiness of pistachios with the deep, velvety smoothness of chocolate. This dessert is not just a treat for the palate but also a feast for the eyes, making it a perfect centerpiece for dinner parties or special occasions.
Each bite of this decadent dessert offers a delightful contrast: the dense, moist pistachio cake provides a perfect base for the light and airy chocolate ganache. It’s an elegant dessert that appeals to those who appreciate the finer details in baking—a true masterpiece of culinary art that’s as enjoyable to prepare as it is to serve.
Ingredients
For the Pistachio Fondant:
150g eggs (approximately 3 medium eggs)
90g granulated sugar
75g almond flour
75g ground pistachios
50g mascarpone
75g butter
15g pistachio paste
For the Whipped Chocolate Ganache:
65g dark chocolate
70g + 150g heavy cream (30% fat)
6g acacia honey
Instructions
Pistachio Fondant:
Preheat the oven to 150°C (302°F).
Mix 150g of eggs with 90g of sugar. Add 75g of almond flour and 75g of ground pistachios, followed by 50g of mascarpone and 15g of pistachio paste.
Soften 75g of butter to a creamy texture and fold into the mixture.
Line the bottom of an 18cm baking mold with parchment paper and grease the sides if not using a silicone mold. Pour the mixture into the mold and bake for about 35 minutes or until a knife inserted in the center comes out clean.
Let the cake cool in the mold for 20 minutes, then demold onto a wire rack to cool completely.
Whipped Chocolate Ganache:
Melt 65g of dark chocolate in a microwave or double boiler.
Boil 70g of heavy cream with 6g of honey and pour over the melted chocolate in three to four increments, mixing vigorously.
Add 150g of cold heavy cream, mix well, cover with cling film directly on the surface, and chill for at least 4 hours.
Whip the chilled ganache using an electric mixer until it holds firm peaks and is smooth enough to be piped.
Pipe the ganache over the cooled cake and garnish with pistachio halves and chopped pieces.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420 kcal