Recipe: Whipped pistachio ganache with white chocolate

In my previous post, I wrote how to make a pistachio paste and it was not a random post: with that recipe, now you can make a pistachio whipped ganache!

A ganache is a mixture of cream and chocolate. It can either be used as is or chilled and then whipped, like this one.

This recipe by Christophe Michalak is perfect to add a creamy texture to tarts and cakes, but it can also be used as filling for macarons or puffs/éclairs.

It is simply made of pistachio paste, heavy cream and white chocolate. This recipe is super easy to make and looks great when piped (I piped it over my strawberry and pistachio tart: recipe coming soon!)

Warning: white chocolate from an average supermarket can be quite bad. My “Nestlé dessert” white chocolate was excessively sweet and with a strong vanilla flavour: if you can’t get a great chocolate such as Valrhona, you can try adding a bit more pistachio paste to the mixture in order to preserve the pistachio flavour.

Whipped pistachio ganache

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By author

Christophe Michalak

Ingredients

360g	Heavy cream
160g	White chocolate
25g	Pistachio paste

Directions

Bring the heavy cream to a boil

In a separate bowl, prepare the coarsely chopped chocolate with the pistachio paste

When the cream is fully boiling, pour it over the chocolate and pistachio paste and let it sit for a minute

Mix with a whip to blend all ingredients together. For a smooth consistency, mix the ganache with an immersion blender. Let the ganache cool down quickly (e.g. over an ice bath) and store for at least 4 hours in the fridge.

When the ganache is cold, place it in a clean bowl and whip it for a few minutes by hand or with the help of a mixer.

When the ganache becomes thick and stiff, store again for at least 1 hour in the fridge, then use as desired.

Note

If you are having troubles whipping the ganache (e.g. it remains too liquid), try placing the bowl on an ice bath or using a chilled mixing bowl.
The ganache can be stored in the fridge for up to 10 days or frozen for a couple of months. If stored for more than a few days, it might be necessary to whip it again before using.