This silky chocolate mousse is dairy-free, egg-free and entirely vegan but still indulgent and rich. Whipped to a light texture, layered with pistachio praline and candied pistachios, then finished with fruit and chocolate curls, it’s an elegant dessert with a satisfying balance of crunch, creaminess, and freshness.
By Philip Khoury
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
This vegan mousse balances antioxidant-rich dark chocolate with nutrient-packed pistachios and fresh fruits. While still a dessert, its use of plant-based milk and lower levels of saturated fat compared to cream-based mousses earn it a Nutri-Score B.
Equipment
Ingredients
For the mousse
- 450ml chilled soya milk
- 250g vegan dark chocolate (min 65% cocoa solids)
For the pistachio praline
- 200g shelled pistachios
- 100g icing sugar
- ¼ tsp flaky sea salt
For the candied pistachios
- 200g roasted shelled pistachios
- 100g caster sugar
To serve
- 200g dark chocolate (min 65% cocoa solids)
- 150g cherries, halved and pitted
- 150g blackberries
Customise
- Swap pistachios for hazelnuts or almonds if you prefer.
- Use oat milk instead of soya milk for a creamier taste.
- Replace cherries with raspberries for extra tartness.
Method
Make the mousse
- Warm 200ml of the soya milk in a saucepan until steaming. Pour over the chopped chocolate in a heatproof jug and let stand 1 minute.
- Blend until smooth with a handheld blender, then add the remaining milk and blend again until glossy.
- Cover with cling film placed directly on the surface and refrigerate for at least 4 hours.
- Once chilled, whip in a stand mixer for 2–4 minutes until lighter and airy. Pipe or spoon into glasses and chill until ready to serve.
Make the pistachio praline
- Roast pistachios on a tray for 8 minutes, cool fully, then blend with icing sugar and sea salt. Scrape down as needed until smooth and spreadable.
Make the candied pistachios
- In a saucepan, melt caster sugar with 50ml water. Add pistachios and toss until fully coated. Set aside to cool and harden.
Finish and serve
- Melt the serving chocolate gently. Spread thinly on a marble surface and once firm, scrape into curls.
- Top each mousse with pistachio praline, candied pistachios, chocolate curls, cherries and blackberries.
What can you serve with this
- Espresso – The bitterness counterbalances chocolate richness.
- Vanilla ice cream – A creamy scoop adds indulgence for non-vegans.
- Berry compote – Enhances the fresh cherry and blackberry topping.
FAQs for Chocolate Mousse with Pistachio Praline
- Can I make this mousse ahead?
Yes, it can be made a day in advance and kept chilled. - What can I use instead of pistachios?
Hazelnuts, pecans or almonds work well. - Is this mousse heavy?
No, it whips to an airy and light texture. - Can I freeze leftover mousse?
It’s best fresh, but it can be frozen for up to 1 month. - Does it taste different from a dairy mousse?
Very similar in creaminess, with a stronger chocolate profile.
Nutri-score Health Check
This dessert earns a B. It’s plant-based, lighter in fat than traditional mousse, and includes nutrient-rich pistachios and fruit. However, sugar content from praline and candied nuts keeps it from being A-rated.
Positive Factors
- Dark chocolate provides antioxidants.
- Pistachios offer plant protein and healthy fats.
- Fruit toppings add vitamin C and fibre.
Negative Factors
- Higher sugar due to praline and candied nuts.
This rating is auto-calculated from the ingredients and should be used only as a guide.