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)
1/2 tsp vanilla extract
1/3 cup shelled pistachios, finely chopped (plus extra for garnish)
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.
Notes
For a citrusy note, add a teaspoon of finely grated lemon or orange zest.
Toast pistachios before chopping for deeper flavor.
Use coconut cream and dairy-free white chocolate for a dairy-free version.
Add a splash of rose water or almond extract for an exotic flair.
Mix in crushed freeze-dried raspberries or a pinch of sea salt for extra texture.
Store covered in fridge up to 3 days; re-whip before using if needed.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Frosting, Filling
- Method: Whipping
- Cuisine: International
Nutrition
- Serving Size: 2 tbsp (about 30g)
- Calories: 150
- Sugar: 15g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
