If you’re a pistachio fan, this white chocolate and this pistachio cream may become your new obsession. It’s smooth, nutty, sweet, totally luxurious, like what I found in a flashy pastry shop, but made in my own kitchen. The combination of roasted pistachios and melted white chocolate is pure magic, rich, creamy, and the right amount of dul.
Made from scratch with real pistachios, this cream has a natural shade of green and a deep, authentic flavour that is miles away from the spread of artificial pistachios. White chocolate melts in the paste and adds body and sweetness without overwhelming the delicate aroma of pistachios. A touch of cream helps create a silky, easy-to-spread texture, but a pinch of salt enhances the overall flavor.
It comes together very easily, especially if you have a good food processor. The most difficult part is not to eat it all before it becomes your dessert. I like to store jars in the fridge whenever a sweet craving hits, and it makes a really nice homemade gift too.
Try it and you’ll find endless ways to enjoy it. It makes the perfect filling a cake, croissant, macaron, or even a spoon straight from a jar. It’s a small bottle of luxury you want to make over and over again.
How to make white chocolate and pistachio cream
Start by blanching and peeling off the pistachios to enhance the vibrant green colour. Bring the boiling water to a boil, add the pistachios and simmer for 1-2 minutes. Drain and immediately transfer to an ice bath to cool. Once cooled, remove the pistachios with a clean kitchen towel or between your fingers.
Next, a light toast of peeled pistachios. Spread them on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5-7 minutes. Make sure you can cool completely before proceeding.
Meanwhile, melt the white chocolate. Mix the white chocolate with whipped cream in a small pan over low heat and stir constantly until smooth. Set aside to cool a little.
In a food processor, pulse the cooled pistachios until they are finely ground. Continue to fuse until it starts releasing natural oils and begins to form thick pastes, stopping occasionally to scrape off the sides of the bowl.
Add the melted white chocolate mixture with butter (if used), honey, vanilla extract, almond extract (if used), and a pinch of salt. Blend everything until the mixture is silky smooth and creamy.
Transfer the pistachio spread into a clean jar and refrigerate for up to 2 weeks. If it gets too thick after it’s cooled, simply bring it to room temperature.
If you try it, don’t forget to share your photos on Instagram. I want to see what that will happen for you.
Other pistachio desserts you might want to try
This pistachio pudding is made from real pistachios and is perfect for simple yet elegant desserts.
Filled with pistachio cream and fresh raspberry sauce, these delicate pistachio raspberry mini eclairs are light and fruity and perfect for special occasions.
This pistachio strawberry macaron cake is a stunning macaron cake made from pistachio cream and fresh strawberries. It’s crisp, chewy, beautiful and fresh.

You might like it too:
Dating Hazelnut Chocolate Spread – Healthy Nutella
Homemade Lotus Biscoff Spread
Homemade Nutella – Chocolate Hazelnut Prarin Spread
cranberry pistachio snowball cookies
Pistachio Raspberry Lime Mousse Cake
Cranberry Pistachio Fudge without sweetening condensed milk

Pistachio cream with white chocolate
If you’re a pistachio fan, this white chocolate and this pistachio cream may become your new obsession. It’s smooth, nutty, sweet, totally luxurious, like what I found in a flashy pastry shop, but made in my own kitchen. The combination of roasted pistachios and melted white chocolate is pure magic, rich, creamy, and the right amount of dul.
material
1x2x3x
Instructions
Blanched and pistachios skin to get a vibrant green color.
A light toast of pistachios.
Melt the white chocolate.
nutrition
calorie: 2128kcalcarbohydrates: 133.8gprotein: 48.7gfat: 174.1gSaturated fat: 59.9gcholesterol: 185mgsodium: 1781mgpotassium: 2487mgfiber: 20.2gsugar: 90.1gcalcium: 554mgiron: 8mg
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