If you’re ready to impress your taste buds and wow your guests, Raspberry Pistachio Mousse is a show-stopping dessert that delivers on both flavor and finesse. Layers of creamy raspberry and pistachio mousses hover above a crunchy graham crust, tucked inside velvety cheese mousse and crowned with a decadent chocolate topping. Every bite bursts with tangy fruit, nutty richness, and airy, melt-in-your-mouth texture. Whether you’re celebrating a special event or simply treating yourself, this Raspberry Pistachio Mousse promises a sweet experience that feels both elegant and comforting.

Raspberry Pistachio Mousse Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the layers; each ingredient for this Raspberry Pistachio Mousse plays a vital role in texture, color, and flavor. You’ll find these basics come together beautifully, creating a dessert that feels both luxurious and achievable at home.

Crushed graham crackers (80 g): The golden, nutty base gives a satisfying crunch and a familiar warmth.
Unsalted butter (30 g, melted): Helps the crust hold together and adds a lush richness.
Heavy cream (75 g, raspberry mousse; 60 g, pistachio mousse; 90 g, cheese mousse; 40 g, topping): Whipped to soft peaks, it’s what gives each mousse its signature airy lightness.
Yoghourt (50 g, raspberry mousse; 30 g, cheese mousse): Adds subtle tang and creamy smoothness.
Milk (20 g, raspberry mousse; 26.6 g, pistachio mousse; 25 g, cheese mousse): Keeps everything silky and helps dissolve the gelatin.
Gelatin (3.5 g, raspberry; 2.6 g, pistachio; 5 g, cheese): The secret to that perfect mousse set—remember to soften it first!
Granulated sugar (15 g, raspberry; 10 g, pistachio; 17 g, cheese): Balances the tartness and melds the layers together.
Raspberry sauce (23 g): Big, fruity flavor and vibrant pink color in every spoonful.
Pistachio sauce (20 g): Deep nuttiness and unique green hue make this unmistakably special.
Cream cheese (66 g, softened): This anchors the cheese mousse with subtle tang and irresistible creaminess.
Chocolate chips (30 g): For a glossy, decadent finish that contrasts the airy mousse beautifully.
Fresh raspberries: The jewel-like topper that adds juicy freshness and a pop of color.

How to Make Raspberry Pistachio Mousse

Step 1: Prep the Crust

Wrap the bottom of each mousse mold tightly with plastic wrap so nothing leaks out. Crush your graham crackers finely (a food processor or rolling pin works wonders here), then mix with melted butter. Press the mixture firmly into each mold so the base is even and compact. Let them chill in the fridge for 20 minutes—this step gives the crust just enough time to set and hold up under all those decadent mousse layers.

Step 2: Whip Up the Raspberry Mousse

Wrap the base of a 6-inch cake ring with plastic and set it on a tray or plate. Start by softening your gelatin in iced water until floppy. In a roomy bowl, whisk together yoghurt, sugar, and raspberry sauce. Meanwhile, gently heat the milk (don’t boil!). Remove the gelatin from the cold water, stir it into the warm milk until completely dissolved, then add this to your yoghurt mixture. Whip the cream until thick enough to hold soft peaks and gently fold it through the raspberry base. Pour the mousse into the cake ring, smooth it out, and send it to the fridge to chill until set—a little patience here pays off!

Step 3: Stir Up the Pistachio Mousse

Soften the gelatin in iced water, then dissolve it in warm milk. In a fresh bowl, combine the pistachio sauce, sugar, dissolved gelatin mixture, and whipped cream. Mix until velvety and smooth. Now pour the pistachio mousse over the set crusts (still in their molds), pressing some halved fresh raspberries peek out along the sides for that pop of color. Return to the fridge so this layer can firm up and the flavors can meld.

Step 4: Layer with Raspberry Mousse Discs

Once the raspberry mousse has set, use a round pastry ring or cookie cutter to punch out neat discs. Nestle one into the center of each pistachio mousse layer, pressing gently so it sits flush. Pop them back in the fridge; the cooler the better here, as the flavors continue to settle into each other.

Step 5: Make the Cheese Mousse

Just like before, soften gelatin in iced water and dissolve it in heated milk. In yet another bowl, blend the soft cream cheese, yoghurt, sugar, whipped cream, and the gelatin-milk mixture until everything is seamlessly smooth. Spoon or pipe this luxurious cheese mousse over the raspberry disc layer. Use a spatula to smooth the tops before another trip to the fridge for final setting time.

Step 6: Top It Off

Gently heat the remaining heavy cream until it’s just about to simmer, then pour over the chocolate chips. Stir until glossy and fully melted—this is your finishing ganache. Carefully unmold your set mousses (a warm, damp towel or quick blast with a torch around the sides makes this job easy!). Drizzle with chocolate ganache and chill for 30 more minutes. Right before serving, crown each mousse with a few perfect fresh raspberries.

How to Serve Raspberry Pistachio Mousse

Garnishes

The best garnish for Raspberry Pistachio Mousse is a handful of fresh raspberries and maybe a sprinkle of chopped toasted pistachios for extra crunch and vibrant color. The ruby reds and emerald greens are a visual treat that match every layer of flavor inside. For special occasions, edible flowers or a dusting of powdered sugar will elevate your dessert even further.

Side Dishes

This elegant mousse holds its own, but you could serve it with a crisp almond tuile, a delicate shortbread, or even a scoop of tart berry sorbet. The light, fresh flavors of the Raspberry Pistachio Mousse pair best with accompaniments that won’t overpower but rather refresh between creamy, sweet bites.

Creative Ways to Present

Feeling creative? Make individual Raspberry Pistachio Mousse parfaits in clear glasses or jar desserts for picnics and gifts. Mini molds create adorable, single-serve treats, while one large round mousse cake makes a stunning centerpiece. Use ring molds for sharp edges or dome molds for a modern twist—either way, the layers will shine beautifully through.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover portions (a rare but happy occasion!), simply cover each Raspberry Pistachio Mousse with plastic wrap or store in an airtight container. They’ll keep fresh and luscious for up to three days in the fridge, though the crust may soften a touch over time.

Freezing

You can absolutely freeze Raspberry Pistachio Mousse for future treats! Once set, wrap each individual mousse tightly in plastic and foil, then freeze for up to a month. Thaw overnight in the fridge; the mousses maintain their flavor and texture beautifully, though the fresh raspberry garnish is best added after thawing.

Reheating

No need to reheat—these mousses are served chilled and best enjoyed straight from the fridge. If you’ve frozen them, allow enough time to fully thaw before presenting so flavors and textures are at their creamy best.

FAQs

Can I use frozen raspberries for the mousse?

Yes! Frozen raspberries work just as well as fresh in the mousse layer, especially if you thaw and puree them before mixing. This means your Raspberry Pistachio Mousse can be made any time of year.

What’s the best substitute for pistachio sauce?

If you can’t find pistachio sauce, use a good-quality pistachio paste or, in a pinch, sweetened nut butter. Just ensure it’s smooth and flavorful for that signature taste.

How do I ensure the mousse layers set properly?

The key is to fully dissolve softened gelatin in warm milk before mixing into the other ingredients. Always give each layer adequate chilling time before adding the next for perfectly distinct stripes in your Raspberry Pistachio Mousse.

Can I skip the crust for a gluten-free version?

Absolutely—just pour the mousse layers straight into molds or glasses. Or, swap in gluten-free cookies or nut-based crusts for a lovely, crumbly base that everyone can enjoy.

How long does it take to make this dessert from start to finish?

If you plan for a leisurely process, you can assemble and chill each layer in about 30 minutes of hands-on time, with several hours for chilling in between—the perfect project for a relaxed afternoon or evening before your big event.

Final Thoughts

Once you dig your spoon into the layers of this Raspberry Pistachio Mousse, you’ll want to make it again and again. It’s a joyful blend of flavors and textures, perfect for sharing or savoring solo. Give it a try—your kitchen and your dessert-loving heart will thank you!

Raspberry Pistachio Mousse Recipe

★★★★★

4.7 from 14 reviews

Author: Lila
Total Time: 3 hours
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent and delightful Raspberry Pistachio Mousse, a layered dessert that combines the fruity tartness of raspberries with the nutty richness of pistachios. Each layer offers a unique flavor and texture, creating a harmonious symphony of taste in every bite.

Instructions

Crust – Wrap each mousse mold’s bottom with plastic wrap. Crush graham crackers, mix with melted butter, press into molds, and chill.
Raspberry Mousse – Soften gelatin, mix yoghurt, sugar, raspberry sauce. Heat milk, combine with gelatin, mix with yoghurt mixture. Whisk cream, combine with mixture. Pour into cake ring, chill.
Pistachio Mousse – Soften gelatin, mix with hot milk. Combine pistachio sauce, sugar, gelatin mixture, whipped cream. Pour into cake rings, chill.
Cheese Mousse – Soften gelatin, mix with hot milk. Combine cream cheese, yoghurt, sugar, whipped cream, gelatin mixture. Fill cake rings, chill.
Topping – Mix chocolate chips and hot cream, top mousse cakes, chill, decorate with raspberries.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Chilling, Mixing
Cuisine: International