Go Back
White Chocolate Mousse with Pistachio Crumble in cups

White Chocolate Mousse with Pistachio Crumble

Layered dessert in small espresso cups. Beautiful, fancy and simply delicious. Perfect flavor combination of sweet white chocolate with pistachios that add a nutty flavor and the pomegranate seeds that brings the much needed acidity.
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 1 hour
Course Dessert
Cuisine American
Servings 18 small cups


For the mousse:

  • 7 oz. (200 grams) white chocolate
  • cups (400 ml) whipping cream

For the crumble:

  • 1 cup (100 grams) pistachio nuts
  • 1 stick (100 grams) butter
  • cup (100 grams) all-purpose flour
  • ½ cup (100 grams) sugar

For garnish:

  • Pomegranate seeds


  • Set the oven to 180°C / 360°F with the fan.
  • In a food processor with a steel blade, place the pistachios and begin to crush them into small pieces but not like a powder.
  • Add the flour, butter and sugar and continue processing until you get a crumbly mixture.
  • Transfer the crumbs to a baking pan and bake for 10 minutes.
  • Set the crumbs aside to cool.
  • In a bowl, place the white chocolate and whipping cream.
  • In 30 second rounds in the microwave, melt the chocolate with the cream. You can also do it on top of a pot with boiling water - it just may take longer.
  • The chocolate needs to melt completely and the batter needs to be smooth and unified.
  • Cool the chocolate and cream batter in the fridge for 1 hour.
  • In a stand mixer with the whipping attachment, whip the cooled chocolate cream batter to stiff peaks.
  • Place the mousse in a piping bag.
  • Prepare the cups you want to use to serve the dessert with.
  • Start building the layers - start with the pistachio crumble, pipe a layer of the white chocolate mousse and then add pomegranate seeds. Continue adding layers to fill the cups.
  • Keep the cups in the fridge until you serve the dessert.
  • Dig in!