Pistachio Ganache: Easy, 4-Ingredient Recipe (2024)

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This pistachio ganache is made with 4 ingredients and is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!

Pistachio Ganache: Easy, 4-Ingredient Recipe (1)

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.

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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.

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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 pipe-able 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!!

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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.

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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 akitchen 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 animmersion blenderto 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.
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Can I Make Pistachio Ganache in Advance?

Yes! This ganachecan be made ahead of time, or you can save any leftover ganache. Store it in an airtight container in thefridge 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.

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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!

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Yield: 2 cups

Pistachio Ganache: Easy, 4-Ingredient Recipe (12)

This pistachio ganache is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!

Prep Time5 minutes

Cook Time1 minute

Additional Time2 hours

Total Time2 hours 6 minutes

Ingredients

Pistachio Ganache

  • 180g heavy cream (3/4 cup)
  • 60g shelled and peeled unsalted pistachios (1/2 cup)
  • 240g finely chopped white chocolate or white chocolate chips (1 1/3 cups)
  • neon green gel food coloring - optional
  • Sprinkle of fine salt - optional

Equipment

Instructions

Pistachio Ganache

  1. 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.
  2. 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 sides 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.
  1. 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.
  2. 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.
  3. 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!

Notes

Recipe Yield

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 Information

Yield

32

Serving Size

1

Amount Per ServingCalories 56Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 9mgCarbohydrates 5gFiber 0gSugar 5gProtein 1g

Pistachio Ganache: Easy, 4-Ingredient Recipe (2024)

FAQs

What is the basic formula for ganache? ›

For bittersweet or semisweet chocolate ganache, make ganache from 2 parts cream, 3 parts chocolate (by weight). For milk chocolate ganache, or for ganache made from flavored chips (white, butterscotch, etc.), use 1 part cream, 3 parts chocolate (by weight).

What is the secret of good ganache? ›

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

How to make ganache set? ›

It is very easy to do, all you have to do is wrap the ganache with plastic wrap and store it in the fridge, at least for an hour. After that, you can mix the ganache again with a mixer to thicken the texture.

What is the perfect ratio for ganache? ›

2:1 Ratio Ganache

This would mean 8 ounces of chocolate to 4 ounces (1/2 cup) of cream. This ganache will become solidified as it cools, especially in the fridge. To make for a solid yet chewy texture and shiny appearance, add a tablespoon of corn syrup along with the cream.

What are the three types of ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

What does adding butter to ganache do? ›

Cut up the butter, stir it into the mixture and blend. Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

What thickens ganache? ›

One surefire way to thicken ganache is to add more chocolate. By increasing the amount of chocolate, you effectively adjust the ratio of chocolate to cream, resulting in a firmer consistency once cooled.

Why add cocoa butter to ganache? ›

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

How long do you leave ganache before putting on cake? ›

Start in the center and work outward until the mixture is smooth, but be sure not to overmix. Let the ganache sit at room temperature for 15 minutes before pouring it over a cake. See more ways to use ganache in the notes.

Why won't my ganache set? ›

Ganache needs the cream and chocolate to be in certain ratios in order for it to set. If you have too little chocolate or too much cream, it may not set. You will not get a consistent and predictable result if you measure your ingredients in cups.

Can I whip ganache? ›

Once the ganache has cooled to room temperature, stir in the salt and vanilla. Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter in several additions.

How do I substitute heavy cream for ganache? ›

The easiest way to replace cream in your ganache is by using milk. If you want to still have a rich flavor and make up for the loss of fat in your ganache, you can add butter. But, if you're looking to reduce the fat content in your ganache, then there's no need to add butter.

What is the structure of ganache? ›

Thus, ganache is a mix between an oil-in-water emulsion (cream), and a fat suspension (chocolate). In a chocolate and cream mix, cream is often considered as an aqueous phase, and chocolate a fat phase, so ganache is said to be an emulsion.

How to make chocolate formula? ›

To make chocolate, first melt ½ cup (110 g) of coconut oil in a saucepan over low heat. Then, add ½ cup (65 g) of cocoa powder and 2 tablespoons (42 g) of honey to the saucepan and mix everything together for 2 minutes. Next, turn the heat off and mix in ½ teaspoon (2 g) of vanilla extract.

What is chocolate formula? ›

Main Chemicals, Compounds, Components

Cocoa is the most important component, containing theobromine or C7H8N4O2. Sugar is what sweetens it: C6H12O6+C6H12O6=>C12H22O11+H2O. It also contains a lot of caffeine: C8H10N4O2.

What does ganache contain? ›

Chocolate ganache is a type of glaze, sauce, or filling that combines melted chocolate and cream. This chocolatey creation ideal for covering cakes, stuffing pastries, and drizzling over desserts.

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