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Step 1: Prepare the Pistachio Mousse
Bloom the gelatin by sprinkling it over cold water; let sit 5 minutes.
Heat the white chocolate and pistachio paste together until smooth.
Warm the gelatin until dissolved, then stir into the chocolate-pistachio mixture.
Whip the heavy cream to soft peaks and gently fold into the pistachio mixture.
Pour into silicone dome molds and freeze for at least 4 hours until firm.
Step 2: Create the Chocolate Shell
Melt the dark chocolate and allow to cool slightly.
Once mousse domes are set, remove from molds carefully and dip each dome into the melted chocolate.
Let excess chocolate drip off, then immediately sprinkle the base with chopped pistachios.
Return domes to the freezer to set.
Step 3: Make the Pistachio Crust
Mix crushed pistachios, melted butter, and powdered sugar.
Press mixture into small round molds and chill until firm.
Step 4: Make the Chocolate Glaze
Heat heavy cream and honey until warm (not boiling).
Pour over chopped dark chocolate; let sit for 1 minute.
Stir until smooth, then add butter and stir again.
Step 5: Assemble the Dessert
Place each chocolate-coated dome onto a pistachio crust base.
Drizzle chocolate glaze over the top for a shiny finish.
Garnish with extra crushed pistachios and serve chilled.
Serving and Storage Tips:
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