Print

Pistachio Cream with White Chocolate

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This luxurious Pistachio Cream with White Chocolate is silky, rich, and bursting with real pistachio flavor. Perfect as a spread, filling, or spooned straight from the jar, it’s made with natural ingredients and zero artificial colors. A no-bake gourmet treat that’s ideal for gifts, breakfast, or elegant desserts.

Ingredients

  • 1 cup raw, unsalted pistachios
  • 4 oz high-quality white chocolate
  • 1/4 cup whipping cream
  • 1 tbsp butter (optional, for added richness)
  • 1 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract (optional)
  • Pinch of salt

Instructions

  1. Simmer pistachios in boiling water for 1–2 minutes. Transfer to an ice bath. Peel skins by rubbing with a towel or fingers.
  2. Spread peeled pistachios on a baking sheet. Toast at 300°F (150°C) for 5–7 minutes. Let cool completely.
  3. Heat white chocolate and cream in a small saucepan over low heat, stirring until smooth. Let cool slightly.
  4. Process cooled pistachios in a food processor until they form a thick, oily paste, scraping the sides as needed.
  5. Add melted white chocolate mixture, butter (if using), honey, vanilla, almond extract, and salt. Process until smooth and creamy.
  6. Transfer to a clean jar. Refrigerate for up to 2 weeks. Let soften at room temp before using.

Notes

  • Peeling pistachios is key for a vibrant green color and smooth texture.
  • Use high-quality white chocolate without fillers.
  • For a less sweet version, mix white and milk chocolate.
  • Add citrus zest or switch honey for maple syrup for flavor twists.
  • For dairy-free, use plant-based cream and white chocolate.

Nutrition

Find it online: https://cookedbymaya.com/pistachio-cream-with-white-chocolate/