Name: Whipped White Chocolate Pistachio Ganache
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: International
Ingredients: 8 oz (225g) white chocolate, finely chopped; 1 cup heavy cream (cold); 1/2 tsp vanilla extract; 1/3 cup shelled pistachios, finely chopped (plus extra for garnish)

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I love making this whipped white chocolate pistachio ganache because it’s smooth, fluffy, and bursting with nutty flavor. It’s perfect for adding a decadent touch to cakes, cupcakes, or even enjoying as a rich filling. The combination of creamy white chocolate and crunchy pistachios creates a delightful texture and taste that always impresses.

Ingredients

8 oz (225g) white chocolate, finely chopped

1 cup heavy cream (cold)

½ teaspoon vanilla extract

⅓ cup shelled pistachios, finely chopped (plus extra for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat cream: Warm the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat.

Melt chocolate: Place the finely chopped white chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2–3 minutes to soften the chocolate.

Mix ganache: Gently stir the mixture until smooth and fully combined. Stir in the vanilla extract.

Chill: Cover and refrigerate the ganache for about 1 hour, until it thickens but remains scoopable.

Whip: Using a hand mixer or stand mixer, whip the chilled ganache on medium-high speed until it becomes light, fluffy, and spreadable—this usually takes about 3–5 minutes.

Add pistachios: Fold in the finely chopped pistachios gently to keep the whipped texture intact.

Use & garnish: Spread or pipe the ganache onto cakes or cupcakes, or use it as a rich filling. Sprinkle extra chopped pistachios on top for added crunch and color.

Servings and Timing

This recipe makes about 2 cups of ganache, enough to generously frost or fill several cupcakes or a small cake. The total prep time is about 10 minutes, plus 1 hour chill time. It’s a great make-ahead option since the chill time can be used to prep other parts of your dessert.

Variations

I like to experiment with different twists on this ganache:

For a citrusy note, adding a teaspoon of finely grated lemon or orange zest brightens the flavor.

Toasting the pistachios before chopping deepens their flavor and adds a warm, nutty aroma.

If I want a dairy-free version, I swap the heavy cream for coconut cream and use dairy-free white chocolate.

Adding a splash of rose water or almond extract gives it an exotic flair.

For extra texture, I sometimes mix in crushed freeze-dried raspberries or a pinch of sea salt.

Storage/Reheating

I store the ganache covered in the fridge for up to 3 days. Before using it again, I always re-whip it briefly to bring back the fluffy texture. If it’s too firm, I let it sit at room temperature for a few minutes before whipping. This way, it’s always perfect for spreading or piping.

FAQs

Can I use regular white chocolate chips instead of chopped chocolate?

Yes, I have used white chocolate chips before, but I prefer chopping a block because it melts more evenly and creates a smoother ganache.

How do I know when the ganache is ready to whip?

After chilling for about an hour, it should be thick but still scoopable with a spoon. If it’s too runny, it needs more time in the fridge.

Can I make this ganache ahead of time?

Absolutely! It keeps well refrigerated for up to 3 days, and re-whipping before use restores its fluffy texture perfectly.

What if I don’t have pistachios?

You can substitute with finely chopped almonds, hazelnuts, or even toasted coconut flakes for a different flavor and texture.

Is this ganache suitable for piping decorations?

Yes, once whipped, it holds its shape well and can be piped onto cupcakes or cakes for beautiful decorations.

Conclusion

This whipped white chocolate pistachio ganache has become one of my favorite go-to recipes whenever I want something special but easy. Its smooth, airy texture combined with the nutty crunch of pistachios adds both flavor and elegance to any dessert. Whether I’m frosting cupcakes or filling a cake, this ganache never fails to impress. I hope you enjoy making and eating it as much as I do.

Recipe:

Whipped White Chocolate Pistachio Ganache

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: About 2 cups ganache
Diet: Vegetarian

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Description

A smooth, fluffy whipped white chocolate ganache with a nutty crunch from finely chopped pistachios, perfect for frosting, filling, or decorating cakes and cupcakes.

Ingredients

8 oz (225g) white chocolate, finely chopped

1 cup heavy cream (cold)

½ tsp vanilla extract

⅓ cup shelled pistachios, finely chopped (plus extra for garnish)

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Instructions

Heat cream: Warm the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat.
Melt chocolate: Place the finely chopped white chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2–3 minutes to soften the chocolate.
Mix ganache: Gently stir the mixture until smooth and fully combined. Stir in the vanilla extract.
Chill: Cover and refrigerate the ganache for about 1 hour, until it thickens but remains scoopable.
Whip: Using a hand mixer or stand mixer, whip the chilled ganache on medium-high speed until it becomes light, fluffy, and spreadable—about 3–5 minutes.
Add pistachios: Fold in the finely chopped pistachios gently to keep the whipped texture intact.
Use & garnish: Spread or pipe the ganache onto cakes or cupcakes, or use as a rich filling. Sprinkle extra chopped pistachios on top for added crunch and color.