White cup with white mouse, chopped pistachios and rose petals. Roses and another cup blurred in the background. Blue table.
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White Chocolate Mousse with Rose and Pistachio

This is a sweet and floral dessert that you really can’t go wrong with. It's delicate and mild, perfect for Mother's Day, Valentine's Day or any other day!
Prep Time35 mins
Total Time35 mins
Course: Sweets
Cuisine: American, Middle Eastern
Servings: 2 people

Ingredients

White Chocolate Mousse

  • 1/2 cup heavy cream 125 ml
  • 1/2 cup white chocolate 100 gr
  • 4 oz cream cheese 115 gr
  • 1 tbsp powdered sugar
  • pinch salt
  • 2 tbsp rose syrup see recipe below, + more for drizzling
  • 2 tbsp pistachio paste see recipe below

Rose Syrup

  • 1/2 cup rose petals unsprayed, 10g
  • 3/4 cup sugar 185 ml
  • 3/4 cup water 185 ml
  • 1 drop red or pink food coloring if desired

Pistachio Paste

  • 2-4 tbsp pistachios

Instructions

Rose Syrup

  • Place sugar and water in a pan over low heat until the sugar has dissolved. Add the unsprayed rose petals* and leave uncovered, on barely simmer, for around 30 minutes. Mix with food color, if desired. Strain the syrup into a clean bottle, seal and leave it to cool.

Pistachio Paste

  • You take your shelled pistachios, blanche them in hot water for 30 seconds and then remove the bitter purple skin. **
  • Then you place them in a food processor, high power blender or spice grinder and grind until a fine paste. A mortar and pestle could also work, although it probably won’t be as fine. 

White Chocolate Mousse

  • Whip heavy cream until firm peaks, set aside. Melt chocolate, using a double boiler or microwave***.
  • In a medium bowl, cream together the cream cheese, rose syrup and pistachio paste, melted white chocolate, powdered sugar and salt. I used a handheld mixer. 
  • Now, using a spatula, carefully fold together the cream cheese mixture with the whipped cream. Divide between two glasses or bowls. Cover and place in the fridge for 1 hour to slightly firm up, but may also be eaten at once.
  • Serve with extra rose syrup and chopped pistachios. Store leftovers covered in the fridge for two-three days.

Notes

* Make sure the roses aren't sprayed with chemicals. Preferably use your own roses, or ask at a greenhouse. Florists usually always spray their roses.
 
** You don't have to make pistachio paste. You can chop the pistachios to mix with the mousse, but this way the texture will be smoother.
 
*** Read full blog post if you want more information about how to melt chocolate.
 
Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!
 
Author: Stine Mari from Ginger with Spice
Rose syrup adapted from: Tin and Thyme