Pistachio Ganache
With only three main ingredients and a mere 20 minutes of active time (plan on an hour or two for it to set, but it can also be made further ahead of time), this homemade pistachio ganache is a true showstopper, and easily adaptable depending on the exact consistency and flavor you desire.
Yield: about 1 ¼ cups
Ingredients
- ¾ cup / 150 g good quality white chocolate*, 31-32% recommended
- ¼-⅓ cup / 50-80 g heavy whipping cream*
- 2 teaspoons / 13 g glucose syrup, or light corn syrup
- ¼ cup / 60 g pistachio butter or pistachio cream***, add a pinch of salt if unsalted
Instructions
- Gently melt white chocolate in a double boiler or in the microwave on short bursts at 50% power; take care not to overheat or it will seize. If using an immersion blender, melt in or transfer to a tall jar or carafe for easier mixing.
- Heat cream and glucose syrup in a small saucepan until it just starts to steam and bubble around the edges (do not let it boil). Pour over white chocolate and let sit for 30 seconds, then gently whisk or pulse with an immersion blender to form an emulsion.
- Add pistachio butter, and mix again until very smooth and a uniform green color throughout.
- If you will be piping your ganache, transfer warm ganache to a plastic piping bag (don't cut the tip off just yet otherwise it'll leak out). Otherwise, you can pour into a shallow dish for quicker cooling.
- Press a piece of plastic wrap onto the surface of the ganache and refrigerate until it reaches your desired consistency. I recommend about 45 minutes to an hour if you plan to pipe into truffle shells (it's easier to pipe while still soft and the ganache will slump into a level layer), or, for piped swirls that need to hold their shape or to scoop truffle centers for dipping, let it chill a bit longer, 1 to 2 hours or overnight.
- Ganache will keep, tightly covered in the refrigerator, for up to 1 week, or frozen for up to 1 month.
Notes
- You may need to adjust the quantity of cream depending on the cacao percentage of your white chocolate and your desired ganache consistency. For reference, I used ⅓cup/80g of cream and 31-32% white chocolate coverture for a soft-set ganache; for a firmer ganache use more like 50-60 grams of cream. Please see the Consistency and Ingredient Notes section in the post for more info.
- You can also use pistachio cream in this recipe (which a sweetened pistachio spread), just know the texture and consistency will be a little softer and more mild than if you use pistachio butter.