Finally found... a vegan chocolate mousse made with pistachios!
Note: The pots de creme will need to chill in the refrigerator for 8 hours or overnight before serving. To ensure a silky smooth consistency, soak pistachios overnight or boil in water for ten minutes and drain.
1 1/4 cups water, divided 3 tablespoons cornstarch or arrowroot 1/2 cups shelled unsalted pistachios* 1/2 cup sugar 1/8 teaspoon salt 1/4 cup semisweet chocolate chips (dairy free)
In a small bowl, thoroughly mix 1/4 cup water and cornstarch with a whisk or fork and set aside.
In a blender, make pistachio milk by combining remaining 1 cup water and pistachios. Blend on high for 2 minutes until completely smooth. In a medium saucepan, whisk together pistachio milk, sugar, and salt, and heat on medium high just until boiling. Reduce the heat to low, and stir in chocolate chips. Let cook, whisking frequently, until completely smooth. Increase the heat to medium and slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, like pudding, about 5 minutes, whisking frequently.
Pour the custard evenly into 4 ramekins or small cups. Smooth the tops. Let cool for 10 minutes, then chill in the refrigerator for 8 hours or overnight.
