Pistachio Ganache
This pistachio ganache is made with 4 ingredients and is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!
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.
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.
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 pipeable 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!!
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.
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.
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.
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!
Pistachio Ganache
Equipment
Ingredients
Pistachio Ganache
- 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
- Pistachio Ganache
- 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.
- 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-sized 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.
- 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.
- 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.
- 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!
Video
Notes
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
Other Recipes You Might Like:
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!
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!
I curious as to why you don’t use pistachio puree or paste &/or pistachio extract?
Hi Toni,
It’s just so expensive!! I try to keep my recipes relatively accessible, and I had a hard time justifying people buying a small, $20 tub of pistachio paste. Pistachios themselves can also also expensive, but you can get a better deal on them and they also can be used in a lot of other recipes.
In terms of the extract, I just think real pistachios taste better! Hope that helps, happy baking!
Can I use pistachio spread instead of grinding my own pistachios?
You totally can! You can use 50g of pistachio paste (slightly less than the pistachios because it is more fluid/will thin out the ganache a bit more than the ground pistachios) in place of the ground pistachios. Hope that helps, happy baking!
Hi! If i want to fill a layer cake with this ganache, should I whip it so it’s more voluminous? Also, how much ganache do you think I would need to fill a 8 inch cake with 3 layers? Thanks in advance!
I specialize in selling vegan/gluten-stuffed cookies. Can I use Camino vegan white chocolate brand and coconut milk with pistachio puree? I will need to freeze it and stuff my cookie with it. My cookies are 5 inches in diameter so how many grams of the stuffing will I need to fill them with?
I used this ganache to fill a cake, and used roasted/salted pistachios because they were all I could find and it tasted great! Perfect salty/sweet combo I was going for. Thanks for a great recipe!
Hi Chelsey. Thanks so much for this recipe. This week I’m planning to make pistachio ganache to fill chocolate truffles. I see other recipes boil the nuts and remove the skin, blend and then add to the cream. Do you find blending nuts along with the cream better than this method?
This is amazing! After I made it the first time I was afraid to taste it since it is odd looking, but it is delicious! And it looks lovely sandwiched between macaron shells. My favorite ganache!
Hi, I think there is a mistake with the amount of Cream .Its 80ml not 180ml because with 180ml cream and 240gm chocolate,the ganache is a smoothie . With 80 ml cream and 240gm chocolate or 180 ml cream and 540gm chocolate the recipe comes out well.
Hi Soundhara,
There is not a mistake in the amount of heavy cream, the amounts in the recipe are what worked best for me. Did you chill the ganache once it was made? It is thin when it’s warm, but once it’s fully chilled it’s firm!
This was amazing and easy to make- my first ganache! After initially making it I put in the fridge overnight to let it set. The next day I let it sit out for about an hour and then I then whipped it up with homemade whipped cream – to use as a filling between two pistachio layer cakes. I made this for my 10 year wedding anniversary to recreate a version of our wedding cake. Thank you!
That sounds DELICIOUS!! I love that Becky, thanks so much for sharing 🙂
Hi!! Would you say the stability of this ganache is like a 3:1 chocolate to cream ganache? I wanna make sure it’s stable enough to pipe thank you!!
Hi Sophia,
It’s stable enough to fill a cake or macarons with, and does have a similar consistency to a 3:1 chocolate to cream ganache. But I haven’t like piped dollops on a cake with it if that helps?! What are you planning to pipe with it?
Has anyone used this as a cupcake filling?
I’m thinking of a Dubai chocolate vibe cupcake using the moist chocolate cupcake recipe on here?
That sounds like it would be delicious Nyssa!! If you give it a try, let us know how it turns out!!
We made this yesterday for my son’s birthday. We used it as the middle layer in chocolate cake. It was amazing! Everyone loved it! I’ve never made ganache before and was pleasantly surprised at how easy it was!
Hi Donna,
So happy to hear that!! That cake sounds delicious!! Thank you for sharing 🙂
Hi Chelsey,
Thank you for the recipe, it’s so easy and delicious! I made it this morning and it tastes lovely with a pleasing texture and a subtle pistachio flavour. What do you think would be the best way to bump up the pistachio flavour? Eg should I roast the pistachios, add more pistachios, add pistachio paste or add pistachio extract?
Hi Angelique,
Great question! You can totally roast the pistachios, I think that would taste amazing and enhance the overall pistachio flavor. You could try adding pistachio paste, but I’d be nervous it might make the ganache a bit thin and change the consistency. But if you added a little bit it would probably be ok! You could also try pistachio extract, but just make sure it has a good, real flavor! Some brands end up tasting a bit artificial. Hope that helps, if you try any of those things, I’d love to hear how it turns out!