Chocolate Pomegranate Mousse Dessert with Pistachios Recipe

Introduction

This Chocolate Pomegranate Dessert is a luscious and elegant treat that combines rich mascarpone and cocoa mousse with the vibrant crunch of pomegranate seeds and pistachios. It’s a perfect balance of creamy, fruity, and nutty flavors, ideal for impressing guests or indulging yourself.

Ingredients

• 1/4 cup Mascarpone cheese
• 1 cup Heavy cream (cold; divided into 3/4 cup and 1/4 cup)
• 3 tbsp Unsweetened cocoa powder
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1 cup Pomegranate seeds (from about 1 pomegranate, plus more for garnish)
• 1/2 cup Pistachios (shells removed)
• Whipped cream (optional, for topping)

Instructions

1. Step 1: In a large bowl, use a hand mixer with the beater attachments to beat the mascarpone cheese and 1/4 cup of the heavy cream until smooth and creamy.
2. Step 2: Switch the hand mixer to the whisk attachment. In a second large bowl, combine the remaining 3/4 cup heavy cream, cocoa powder, and powdered Besti. Beat for 1-3 minutes, until soft peaks form. Be careful not to over-whip.
3. Step 3: Add the chocolate cream mixture to the mascarpone cream mixture. Fold gently with a spatula until just combined, ensuring there are no white streaks but do not overmix.
4. Step 4: Divide half of the chocolate mousse evenly among four small dessert cups or glasses. Layer on pomegranate seeds and pistachios, then add the remaining chocolate mousse on top.
5. Step 5: If desired, top each dessert with whipped cream, an extra sprinkle of cocoa powder, and additional pomegranate seeds for garnish before serving.

Tips & Variations

• Use chilled heavy cream to achieve better whipping results and a lighter mousse texture.
• For added crunch, toast the pistachios lightly before adding them to the dessert.
• Substitute the Besti powder with another low-calorie sweetener or powdered sugar, adjusting to taste.
• If you prefer a sweeter dessert, add a little honey or maple syrup to the mascarpone mix before beating.

Storage

Store the assembled dessert covered in the refrigerator for up to 2 days. The mousse may soften slightly over time. For the best texture, add garnishes like pomegranate seeds and whipped cream just before serving. Bring to room temperature for 10 minutes if chilled before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the mousse and assemble the dessert a day in advance. Keep it covered in the fridge and add fresh toppings like whipped cream and pomegranate seeds just before serving to maintain texture and appearance.

Can I use regular sugar instead of Besti Powdered Monk Fruit Allulose Blend?

Absolutely. You can substitute with regular powdered sugar or another sweetener of your choice. Adjust the quantity according to your preferred sweetness level, as some sweeteners differ in potency.

Chocolate Pomegranate Mousse Dessert with Pistachios Recipe

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4.8 from 143 reviews

This decadent Chocolate Pomegranate Dessert combines smooth mascarpone and rich cocoa mousse with vibrant pomegranate seeds and crunchy pistachios, creating a luscious, layered treat that’s perfect for special occasions or a delightful indulgence.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Low Sugar

Ingredients

Scale 1x2x3x

Dairy and Cream

• 1/4 cup Mascarpone cheese
• 1 cup Heavy cream (cold; divided into 3/4 cup and 1/4 cup)
• Whipped cream (for topping)

Dry Ingredients

• 3 tbsp Unsweetened cocoa powder
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend

Fruits and Nuts

• 1 cup Pomegranate seeds (from ~1 pomegranate, plus more for garnish)
• 1/2 cup Pistachios (shells removed)

Instructions

1. Make the Mascarpone Cream: In a large bowl, use a hand mixer with the beater attachments to beat the mascarpone cheese and 1/4 cup of cold heavy cream until the mixture becomes smooth and creamy, ensuring no lumps remain.
2. Prepare the Chocolate Whipped Cream: Switching to the whisk attachment on the hand mixer, combine the remaining 3/4 cup of heavy cream, unsweetened cocoa powder, and powdered Besti Monk Fruit Allulose blend in a separate large bowl. Beat for 1 to 3 minutes until soft peaks form. Be careful not to over-whip to maintain a light and airy texture.
3. Combine the Mixtures: Gently fold the chocolate whipped cream into the mascarpone cream using a spatula. Fold carefully until the chocolate mousse is just combined with no white streaks remaining, taking care not to stir vigorously or overmix to preserve the lightness.
4. Assemble the Dessert Layers: Divide half of the chocolate mousse evenly among 4 small dessert cups or glasses. Layer with an even amount of pomegranate seeds and shelled pistachios. Repeat the process by adding the remaining chocolate mousse on top of the fruit and nut layer.
5. Garnish and Serve: Optionally, top each dessert with a dollop of whipped cream, a light sprinkle of cocoa powder, and additional pomegranate seeds for a vibrant and elegant presentation. Serve immediately or chill before serving for a firmer texture.

Notes

• Use cold heavy cream to ensure better whipping results.
• Be careful not to over-whip the cream to avoid turning it into butter.
• Adjust sweetness by varying the amount of powdered Monk Fruit Allulose blend to taste.
• For added texture, lightly toast the pistachios before adding them.
• This dessert is best enjoyed fresh but can be refrigerated for up to 1 day.

Keywords: Chocolate mousse, Pomegranate dessert, No-bake dessert, Low sugar dessert, Mascarpone dessert, Healthy chocolate dessert