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Pistachio Ganache

This pistachio ganache is made with 4 ingredients and is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!

image of pistachio ganache that's been scooped with a spoon to show it's thick, pipeable consistency

How to Make This Pistachio Ganache

This pistachio ganache filling needs about 2 hours to set, so I recommend making it before you make whatever dessert you plan to fill! It can also be made up to a week in advance.

It can be made with either an immersion blender or a food processor.

I prefer using an immersion blender because it gives the ganache a smoother consistency.

After heating up the cream and pistachio ganache, pour it over the white chocolate and let the mixture sit for a couple of minutes.

Then use an immersion blender to combine the ingredients until the pistachios are broken down into small pieces.

image of pistachio ganache being made with an immersion blender.

While it isn’t mandatory, I recommend adding a small drop of neon green gel food coloring.

This ganache is naturally a greenish-yellow color, but I usually add a bit of coloring to give it a brighter green color.

If you want to use this pistachio ganache as a drizzle or add pistachio drips to a cake, use it while it’s still slightly warm and fluid.

If you want to use this ganache as a filling, press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

image of pistachio ganache that's been covered with plastic wrap and is ready to be chilled

This helps prevent the ganache from forming a skin as it cools.

Chill for at least 2 hours, if not overnight. It should thicken as it cools down. If you want to accelerate the cooling process, stir the ganache in 15-minute intervals.

When you’re ready to use the ganache, place it in a piping bag fitted with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.

If you make this ganache in advance and it’s too firm to scoop right out of the fridge, let the bowl sit at room temperature to thaw a bit until it softens to a pipe-able consistency. This usually takes me 30 minutes.

Pistachio Ganache – Substitutions and Swaps

As I mentioned above, this recipe is made using just three ingredients!! Below are some ingredient substitutions and recommendations for this recipe.

Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.

To make dairy-free pistachio ganache, use coconut cream in place of the heavy cream in this recipe.

White Chocolate – Use any type of good quality white chocolate. This includes white chocolate bars, couverture, or chunks.

You can also use white chocolate chips but be sure to use a good brand like 365, Ghirardelli, or Guittard. I like to use mini white chocolate chips that I get at Whole Foods.

Pistachios – It’s best to use unsalted, shelled, and peeled pistachios in this recipe. You can use salted pistachios, but the filling will taste saltier.

Note: The pistachios do give this ganache a bit of texture, but it’s worth it for the amount of flavor it adds to this ganache!!

image of ingredients laid out to make pistachio ganache

How Much Ganache Does This Recipe Make?

This recipe makes about 2 cups of ganache. This is enough to fill about 30 macarons. You can double or triple this recipe to fill more macarons if needed, but it will need more time to set.

For reference, I usually pipe my macarons with a diameter of 1 1/2 inches, so they’re about the size of a standard macaron.

image of pistachio macarons stacked on a small plate

Tips for Making the Best Pistachio Ganache

  • Make this pistachio ganache before you make whatever dessert you plan to add it to. This will give it time to set.
  • Measure the ingredients with a kitchen scale. You want to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best texture.
  • Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
  • If possible, use an immersion blender to make sure your ganache turns out silky smooth!
  • If you notice bits of unmelted white chocolate in the ganache once it’s been stirred, heat the ganache in the microwave for another 15 seconds. Let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the white chocolate is melted and the ganache is smooth.
  • To make dairy-free white chocolate pistachio ganache, use coconut cream in place of the heavy cream in this recipe.
image of a macaron that's been bitten into to show it's full shells and delicious pistachio ganache filling

Can I Make Pistachio Ganache in Advance?

Yes! This ganache can be made ahead of time, or you can save any leftover ganache. Store it in an airtight container in the fridge for up to a week.

Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

You can also refrigerate desserts filled with this ganache for up to 5 days in an airtight container.

Freeze desserts with this filling for up to a month in an airtight container.

image of pistachio macarons being topped with chopped pistachios and white chocolate

Let Me Know What You Think!

If you try this pistachio ganache filling, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets on social media so that I can see your delicious creations!

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Yield: 2 cups

Pistachio Ganache

image of pistachio ganache that's been scooped with a spoon to show it's thick, pipeable consistency

This pistachio ganache is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!

Prep Time 5 minutes
Cook Time 1 minute
Additional Time 2 hours
Total Time 2 hours 6 minutes

Ingredients

Pistachio Ganache

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

Equipment

Instructions

Pistachio Ganache

  1. This pistachio ganache filling needs about 2 hours to set, so I recommend making it before whatever dessert you want to fill it with! It can also be made up to a week in advance. I usually make it the night before.
  2. Pour 180g of heavy cream and 60g of shelled and peeled pistachios into a small saucepan. Heat the cream over medium heat until it just starts to simmer/bubble.
  • IMMERSION BLENDER INSTRUCTIONS (preferred): Pour the pistachios and cream into a medium sides bowl. Add 240g of white chocolate into the bowl and make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple of minutes, then use an immersion blender to combine the ingredients until the pistachios are broken down into small pieces.
  • FOOD PROCESSOR INSTRUCTIONS: Remove from heat and pour the mixture into a food processor or blender. Blend until combined and smooth. Pour the mixture into a medium bowl. Add 240g of white chocolate to the blended pistachio/cream mixture. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple of minutes, then mix it with a spoon or spatula until combined and smooth.
  1. If desired, add a small drop of green gel food coloring and a sprinkle of fine salt. This ganache is naturally a greenish-yellow color, but I usually add a bit of coloring to give it a brighter green color.
  2. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill for about 2 hours. If you want to accelerate the cooling process, stir the ganache in 15-minute intervals.
  3. When you're ready to use this ganache, place it in a piping bag fitted with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape. If you made it in advance and it's really firm coming out of the fridge, let it sit at room temperature for about 30 minutes before using it. I love to fill my macarons and vanilla cupcakes with this ganache, but the sky is the limit. Fill your favorite desserts and enjoy!

Notes

Recipe Yield

This recipe makes about 2 cups of ganache. This is enough to generously fill about 30 macarons. You can double or triple this recipe to fill more macarons if needed, but it will need more time to set.

For reference, I usually pipe my macarons with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Pistachio Ganache

  • Make this pistachio ganache before you make the dessert you want to fill it with. This will give it time to set.
  • Measure your ingredients with a kitchen scale. You really need to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best possible consistency.
  • Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
  • If you notice bits of unmelted white chocolate in the ganache once it's combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
  • To make the dairy-free pistachio ganache, use coconut cream in place of the heavy cream in this recipe.

Making This Pistachio Ganache in Advance & Storage Tips

This ganache can be made up to a week in advance, and I usually make it the night before and store it in an airtight container or in a bowl sealed tightly with plastic wrap.

If you make it in advance and it's a little bit too firm to pipe, let it sit at room temperature for about 30 minutes to soften slightly.

Macarons filled with this ganache should mature overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

Refrigerate desserts filled with this ganache for up to a week in an airtight container.

Freeze desserts with this filling for up to a month in an airtight container.

Nutrition Information

Yield

32

Serving Size

1

Amount Per Serving Calories 56Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 9mgCarbohydrates 5gFiber 0gSugar 5gProtein 1g

Maura

Tuesday 20th of February 2024

Hi there! Thank you for all your wonderful recipes! Have you whipped this pistachio ganache? I need a whipped ganache recipe, and I’m assuming this can be whipped once set, but wondered if you’ve done so or if there are additional steps before whipping? Thank you!

Chelsweets

Sunday 25th of February 2024

Hi Maura,

You are too sweet! I haven't whipped this ganache, but it should whip up just fine!! I think you just want to let it cool to room temperature/thicken before you whip it, then it should be good to whip! Hope that helps, happy baking!

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