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Pistachio Ganache Recipe

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4.1 from 7 reviews

This luscious Pistachio Ganache is a creamy, nutty filling made with heavy cream, white chocolate, and shelled pistachios. Perfect for piping into macarons, cupcakes, or any dessert that calls for a rich, flavorful ganache. The ganache sets beautifully after chilling, offering a smooth texture with a vibrant pistachio flavor enhanced optionally by a bright green food coloring.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 2 servings
  • Category: Dessert Filling
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Vegetarian

Ingredients

Ganache Ingredients

  • 180 g heavy whipping cream, room temperature (3/4 cup)
  • 60 g shelled and peeled unsalted pistachios (1/2 cup)
  • 240 g finely chopped white chocolate or white chocolate chips (1 1/3 cups)
  • Neon green gel food coloring – optional
  • Sprinkle of fine salt – optional

Instructions

  1. Prepare the cream and pistachios: Pour 180g of heavy cream and 60g of shelled and peeled pistachios into a small saucepan. Heat over medium heat until just beginning to simmer or bubble to gently infuse the cream with pistachio flavor.
  2. Immersion blender method (preferred): Transfer the warm cream and pistachios to a medium-sized bowl. Add 240g white chocolate making sure it is fully submerged under the cream. Let the mixture rest for a few minutes to melt the chocolate, then use an immersion blender to blend until pistachios are finely broken down and mixture is smooth.
  3. Food processor method (alternative): After heating, pour the mixture into a food processor or blender and blend until smooth. Pour into a medium bowl, add the white chocolate ensuring it is submerged, then let sit for a couple of minutes. Stir with a spoon until the mixture is smooth and fully combined.
  4. Add optional coloring and seasoning: If desired, add a drop of neon green gel food coloring for a bright green hue and a sprinkle of fine salt to enhance flavors. Stir until evenly mixed.
  5. Chill to set: Cover the ganache surface directly with plastic wrap to prevent skin formation. Refrigerate for about 2 hours to allow it to thicken and set. For faster cooling, stir every 15 minutes.
  6. Prepare for use: When ready, transfer the ganache to a piping bag fitted with a large round tip. If the ganache is too firm from chilling, let it rest at room temperature for 30 minutes before using to achieve ideal piping consistency.
  7. Serve and enjoy: Use this pistachio ganache to fill macarons, cupcakes, or your favorite desserts. Its creamy texture and vibrant flavor will elevate any sweet treat.

Notes

  • Make the ganache up to a week in advance; it stores well refrigerated.
  • Let ganache come to room temperature before piping if stored overnight to soften slightly.
  • Neon green food coloring is optional but enhances presentation color.
  • Constant stirring during chilling speeds up the setting process.
  • This ganache is best used as a filling rather than a glaze due to its rich thickness.

Find it online: https://cheftinaskitchen.com/pistachio-ganache-recipe/