Pistachio Ganache with White Chocolate
This white chocolate pistachio ganache is smooth, creamy, and full of rich flavor from pistachio cream. It's perfect for cakes, cupcakes, macarons, and more!
Equipment
- 2 large mixing bowls
- 1 whisk
- Plastic wrap
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Ingredients
- 300 grams white chocolate chopped or white chocolate chips
- 120 grams heavy cream
- 100 grams pistachio cream or pistachio paste
- ¼ teaspoon almond extract
Instructions
- Add the chopped white chocolate (or chocolate chips) to a large heatproof bowl. Microwave for 30 seconds, stopping halfway through to stir. Do NOT melt the chocolate completely, this step just gives it a head start softening. Be careful not to overheat- white chocolate is sensitive and will seize if it gets too hot.300 grams white chocolate
- Microwave heavy cream in a heatproof bowl for about 1 minute or until the edges begin to simmer. You can alternatively heat it in a saucepan over medium heat. Whisk in the pistachio cream into the hot cream until smooth.120 grams heavy cream, 100 grams pistachio cream
- Pour the hot mixture over white chocolate. Let it sit for 30 seconds, then add the almond extract and gently stir until smooth. If the chocolate doesn't melt all the way, microwave the bowl at 15 second intervals, whisking between each until the chocolate is loose enough to incorporate smoothly. Once again, be careful not to overheat or the chocolate will seize up.¼ teaspoon almond extract
- Press a piece of plastic wrap against the surface of the ganache to prevent a skin from forming. Let it come to room temperature for 1-2 hours.
- When you're ready to use the ganache, scoop it into a piping bag. Then fill your cupcakes, cakes, and cookies as desired. If you stored it in the microwave, let it soften on the counter for 1 hour before using. For a drizzle heat it in the microwave for about 30 seconds to make it fluid enough to drip.
Notes
Yield: This recipe makes about 2 cups of ganache. This fills about 30 macrons, 18-24 cupcakes, and is enough to fill a 2 layer cake.
How to Whip: Whip the spreadable ganache with a hand mixer or stand mixer for 2-3 minutes to turn into a fluffy frosting for cakes and cupcakes.
Storage: Store pistachio ganache in an airtight container in the refrigerator or covered with plastic wrap for up to 5 days. The ganache will firm up in the fridge, so let it sit at room temperature for about an hour to soften before using. You can also microwave it for about 30 seconds, stopping to stir it half way through.
Nutrition
Serving: 1servingCalories: 155.4kcalCarbohydrates: 14.3gProtein: 1.9gFat: 10.5gSaturated Fat: 5.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.5gCholesterol: 12.4mgSodium: 19.5mgPotassium: 80.5mgFiber: 0.3gSugar: 13.6gVitamin A: 115.9IUVitamin C: 0.1mgCalcium: 53mgIron: 0.2mg
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