Whipped pistachio ganache

Ingredients

Ganache

white chocolate: 115 grams (4.1 ounces)
cocoa butter: 10 grams (0.35 ounces)
whipping cream: 150 grams (5.3 ounces or about 2/3 cup)
gelatin: 1 gram (0.035 ounces)
pistachio paste: 30 grams (1.06 ounces)
glucose syrup: 15 grams (0.53 ounces)

Equipment

Mixing Bowls
A variety of sizes will help you simultaneously manage your wet and dry ingredients. Opt for stainless steel for easy cleanup.
Saucepan
A medium-sized saucepan is ideal for heating your cream, syrup, and paste together. A non-stick model is preferred for easy stirring and minimal fuss.
Blender
Having a good quality blender will ensure your ganache is smooth and creamy. Stick or immersion blenders provide the best control.
Hand Mixer
A hand mixer will help you whip the ganache to stiff peaks and achieve the perfect consistency.

Instructions

Step 1

1. Pour the gelatin into a small bowl of cold water and let it swell. Make sure to use just enough water to cover the gelatin; too much water can dilute the mixture later on.

Step 2

2. Melt the cocoa butter in a microwave or double boiler, then cool it to 113°F (45°C). Pour the melted cocoa butter over the white chocolate in a mixing bowl.

Step 3

3. In a saucepan, combine the whipping cream, glucose syrup, and pistachio paste. Heat the mixture until it's hot but not boiling, and then pour it over the chocolate and cocoa butter mixture. You can use an instant-read thermometer to monitor the temperature.

Step 4

4. Dissolve the swollen gelatin in a small amount of warm water. Then, pour it into the chocolate mixture. Allow the mixture to sit for a few moments to let the chocolate fully melt.

Step 5

5. Blend the mixture using a hand blender until smooth and homogenous. Cover the bowl with plastic wrap, ensuring it touches the surface of the ganache to prevent a skin from forming. Refrigerate for 8-10 hours to stabilize.

Step 6

6. Once the ganache has set, whip it with an electric mixer until it reaches stiff peaks. It's now ready to use. Use a cold bowl and beaters for better whipping results.

Servings

Imagine serving this lush pistachio white chocolate ganache as the centerpiece of your dessert table. 💚 It pairs wonderfully with sponge cakes, cupcakes, or even as a filling for macarons. Add a dollop on top of fresh fruit for a delightful contrast, or spread it on cookies for a quick, indulgent treat.

If you're hosting a gathering, try adding a generous portion of the ganache inside mini tarts or profiteroles. These not only look adorable but will keep your guests coming back for seconds (or thirds 🍓).

Feeling adventurous? Use this ganache as a topping for pancakes or waffles for a really special breakfast treat. Kids and adults alike will love the sweet richness it brings to any meal!

Variations

For those following a gluten-free lifestyle, you're in luck! This recipe is naturally gluten-free. 🌟

To make it vegan, substitute the white chocolate with a dairy-free version and use plant-based whipping cream. Replace the gelatin with agar-agar in equal amounts. The pistachio paste can remain the same, ensuring you get that nutty, rich flavor we all love! 🌱

Faq

How do I prevent my white chocolate from burning when melting?
Melt the cocoa butter first and allow it to cool to 113F (45C) before pouring it over the white chocolate. This ensures a gentle, even melting process.
Can I use regular syrup instead of glucose syrup?
Yes, you can substitute glucose syrup with corn syrup in equal amounts if needed.
How long should I wait before I whip the ganache?
Let the ganache stabilize in the fridge for 8-10 hours. It's essential for achieving the perfect consistency.
What’s the best way to incorporate gelatin into the ganache?
Pour cold water over the gelatin and let it swell. Dissolve it completely before adding to the chocolate mixture for a smooth texture.
How can I store the leftover ganache?
Store the ganache in the fridge for up to a week. Ensure it is covered with cling film to prevent drying out.
Can I freeze the ganache?
Yes, you can freeze the ganache for up to 3 months. Thaw it overnight in the fridge and re-whip if necessary before using.