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–+ servings

Pistachio Chocolate Mousse Cookies

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Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 23 cookies

Ingredients
  

Cookies

  • 2 cups shelled pistachios
  • 2 egg whites
  • ½ teaspoon vanilla extract
  • ½ cup sugar
  • ¼ teaspoon salt

Filling

  • ½ cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1 egg
  • 2 tablespoon sugar
  • ¼ teaspoon salt

Ganache

  • 8 oz bittersweet chocolate
  • 1 tablespoon vegetable shortening

Instructions
 

  • Start by making your cookies. Roast your pistachios on a cookie sheet. Bake at 350 for 5 minutes.
  • In a food processor; blend your nuts until creamy. Then by hand, mix in your egg whites, vanilla, salt and sugar.
  • Put your pistachio mixture into a piping bag with a #10 piping tip. Pipe out about 46 small round and flat cookies on a cookie sheet. Then dip your finger into a little bit of water and shape your cookies until perfectly flat and round.
  • Bake your cookies at 350 degrees for 10 minutes.
  • Once done take your cookies out and let cool.
  • Start on making your mousse. On the stove warm your cream slightly over a medium low heat. Whisk in your chocolate until melted. Then whisk in your eggs, sugar, and salt. Whisk for about 10 minutes to temper your eggs.
  • Take it off of the heat and let your mousse cool to room temperature. Then Place your mousse in the fridge to completely cool and thicken.
  • Once your mouse has thickened (about 30 minutes), sandwich your cookies. Do this by taking two of your pistachio cookies and in-between them layer on about 1 tbls of mousse. Scrape off any extra mousse that is swishing out of the edges. Do this for all the remining cookies. You should end up with about 23 sandwich cookies. Place them in the freezer for 15 minutes to solidify.
  • Now make your ganache. Over a double boiler melt your chocolate and shortening.
  • Take your cookies out of the freezer. Using two forks drop each cookie into your ganache to coat. Then place them on a cookie sheet with parchment paper to cool. Do this for all your cookies. Decorate them with an extra drizzle of ganache!
  • Store them in the fridge. Enjoy!
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