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White Chocolate Pistachio Ganache

White Chocolate Pistachio Ganache
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White Chocolate Pistachio Ganache is a decadent, silky smooth treat combining luscious white chocolate with the rich, nutty flavor of pistachios. Perfectly versatile, this ganache can be used as frosting, filling, glaze, or a dip, bringing an indulgent creamy texture and elegant taste to any dessert or occasion.

Ingredients

Scale

Ganache Ingredients

  • 200g high-quality white chocolate (at least 28% cocoa butter), chopped
  • 150ml heavy cream
  • 50g pistachio paste
  • 30g unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • Optional: 2 tbsp chopped pistachios (for garnish)

Optional Variations

  • Dairy-free: Replace heavy cream with coconut cream and butter with coconut oil
  • Flavor additions: Lemon or orange zest, cardamom, or cinnamon as desired
  • Chocolate blend: Mix white and milk chocolate for added complexity
  • Extra crunch: Fold in chopped roasted pistachios

Instructions

  1. Prepare the ingredients: Chop the white chocolate into small pieces and set aside. Measure the heavy cream, pistachio paste, and butter to ensure all ingredients are ready.
  2. Heat the cream: Gently warm the heavy cream in a small saucepan over medium heat until it just begins to simmer, avoiding boiling to preserve texture.
  3. Combine cream and pistachio paste: Remove from heat and whisk in the pistachio paste thoroughly until smooth and aromatic.
  4. Pour over white chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot pistachio-infused cream over the chocolate and let it sit for one minute to soften.
  5. Stir until smooth: Gently stir the mixture with a spatula or whisk until the white chocolate is fully melted and the ganache is silky and lump-free.
  6. Add butter and vanilla: Stir in unsalted butter and vanilla extract until the butter melts completely, enriching the ganache.
  7. Cool or use immediately: Allow the ganache to cool to room temperature if using as a glaze or pour; chill for a thicker consistency suitable for frosting or filling.

Notes

  • Use high-quality white chocolate for best flavor and smoothness.
  • Bring butter and cream to room temperature before combining for easy blending.
  • Heat cream gently and avoid boiling to maintain ganache texture.
  • Stir slowly and patiently to achieve a perfectly silky ganache without air bubbles.
  • Refrigerate ganache for 30 minutes if a firmer texture is desired for frosting or piping.

Nutrition

Keywords: white chocolate ganache, pistachio ganache, dessert ganache, white chocolate frosting, pistachio frosting, nutty ganache

Find it online: https://marygourmet.com/white-chocolate-pistachio-ganache/