Black Pistachio: Choc Mousse & Blackberry Heart
Ronny Latua, adapted by JojoM
Pistachio-almond base, silky dark-chocolate mousse, and a hidden blackberry–yoghurt panna cotta, velvet-sprayed and crowned with pistachios and fresh berries.
Black Pistachio 🍫💚 — Choc Mousse & Blackberry Heart
Few desserts balance earthy pistachio, intense chocolate, and vibrant berry quite like this showstopper from Ronny Latua. Black Pistachio is a modern French entremet built on texture contrast and flavour harmony: a nutty almond–pistachio base, a glossy dark-chocolate mousse, and a hidden blackberry–yoghurt panna cotta that delivers an unexpected brightness with every bite.
Each slice reveals layers of colour and contrast — black, green, purple — a visual and sensory symphony that tastes as elegant as it looks. ✨
The Concept 🌰🍇🍫
At its heart, this dessert celebrates the dialogue between bitterness and fruitiness. The dark chocolate mousse, aerated with pâte à bombe, carries a silky, almost truffle-like texture, while the frozen panna cotta insert melts slowly into the mousse, balancing the richness. The pistachio-almond base adds subtle chew and nutty warmth, creating the perfect stage for the layers above.
Once assembled and frozen, the cake is sprayed with a velvet chocolate coating — a professional finish that transforms a simple mousse cake into patisserie art. Decorate with glossy pistachios and ripe blackberries, and you’ll have a centrepiece worthy of any occasion. 🎂
Key Elements to Master 🔑
- Pistachio Base: Moist and nutty, lightened by a meringue fold. Use pure pistachio paste — not sweetened — for natural green hues and rich aroma.
- Blackberry–Yoghurt Panna Cotta: A cool, tangy heart that refreshes the palate. Freeze it completely before inserting.
- Dark Chocolate Mousse: Built on a pâte à bombe base for exceptional stability and lightness. Choose high-quality 70–72% chocolate.
- Velvet Spray Finish: A blend of cocoa butter and chocolate sprayed at 45–48°C on a cake at −18°C for that iconic suede effect.
Tips from the Pastry Lab 🧑🍳
💡 Freeze Deeply: The panna cotta insert should be rock-solid before unmoulding — it ensures clean layers.
💡 Temperature is Everything: Spray only when the cake is ice-cold and the spray is perfectly fluid.
💡 Soft Peaks Only: Overwhipped cream ruins mousse texture — aim for glossy, soft peaks that fold easily.
💡 Contrast Counts: The blackberry’s acidity is the soul of this dessert; don’t skip it.
Tasting Notes 🍴
When served at around 10°C, the chocolate softens, the panna cotta glides into the mousse, and the pistachio base releases its nutty perfume. Every forkful moves through crisp, creamy, fruity, and nutty textures — the very essence of fine patisserie.
Perfect for celebrations, this cake is as technically impressive as it is emotionally satisfying — rich yet refreshing, complex yet balanced.
Make It Ahead ⏰
You can assemble and freeze the entremet up to two weeks in advance. Spray and garnish on the serving day, then thaw slowly in the fridge. The result? A flawless, mirror-smooth texture under the velvet finish — guaranteed to impress your guests.
Recipe adapted from Ronny Latua by JojoM.
Black Pistachio: Choc Mousse & Blackberry Heart
Ronny Latua, adapted by JojoMPistachio-almond base, silky dark-chocolate mousse, and a hidden blackberry–yoghurt panna cotta, velvet-sprayed and crowned with pistachios and fresh berries.
Chef's Tips
Freeze the panna cotta insert solid; it should feel like a hockey puck before unmoulding.
Warm the spray mixture to 45–48°C and spray onto a cake at −18 to −20°C for a clean velvet effect.
Whip the cream to soft peaks only—overwhipped cream won’t fold smoothly into the mousse.
Use a neutral, 100% pistachio paste (no sugar) for the best flavour and colour.
Tools Used
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Ingredients
Pistachio Base
Blackberry Yoghurt Panna Cotta
Dark Chocolate Mousse
Velvet Spray Mixture (make just before spraying)
Garnish
Instructions
Pistachio Base
- 1
Heat oven to 180°C/160°C fan (350°F). Line a tray with silicone baking paper.
- 2
Mix almond meal, icing sugar, pistachio paste, and egg whites (batch 1) to a smooth paste.
- 3
Whisk egg whites (batch 2) with sugar to firm peaks; fold gently into the paste.
- 4
Spread thinly into a 22 cm round disc. Bake 12–15 min until lightly golden. Cool.
Blackberry Yoghurt Panna Cotta
- 1
Bring blackberry purée, sugar, and vanilla (seeds + pod) to a boil; remove from heat.
- 2
Whisk in squeezed gelatine until dissolved, then stir in yoghurt.
- 3
Discard vanilla pod. Pour into a 20 cm tin lined with silicone paper. Freeze solid; unmould and keep frozen.
Dark Chocolate Mousse
- 1
Lightly whip cream to soft peaks; chill.
- 2
Melt chocolate over a bain-marie; keep warm.
- 3
Boil sugar and water. At 110°C (230°F), start whisking yolks to thick and pale.
- 4
At 120°C (248°F), stream syrup into yolks to make pâte à bombe; whisk to room temp.
- 5
Fold in melted chocolate, then the whipped cream in two additions.
Velvet Spray Mixture
- 1
Melt milk chocolate, dark chocolate, and cocoa butter together; use at 45–48°C (113–118°F) in a spray gun.
Assembly & Finish
- 1
Line a 22 cm cake ring with silicone paper; place pistachio base inside.
- 2
Half-fill with chocolate mousse; press in the frozen panna cotta insert.
- 3
Top with remaining mousse and level. Freeze until rock solid.
- 4
Unmould and spray evenly with velvet mixture while cake is −18 to −20°C.
- 5
Pipe or drizzle melted dark chocolate decor. Garnish with blackberries and pistachios.
- 6
Defrost in the fridge for about 5 hours; serve around 10°C (50°F).
Comments & Reviews
Amelia
10/12/2025
The blackberry yoghurt insert is genius—cuts through the richness beautifully. Velvet finish came out perfect at 46°C!
Marco
10/12/2025
Used Sicilian pistachio paste—flavour popped. Next time I’ll add a touch of pistachio praline to the base for extra crunch.
Sophie
10/12/2025
Showstopper for a dinner party. The pâte à bombe mousse stayed super light and stable after the overnight freeze.
