Pistachio Ganache
This pistachio ganache is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!
Servings: 2 cups
Calories: 56kcal
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
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
Serving: 1 | Calories: 56kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 9mg | Sugar: 5g