Ingredients
Method
- Blanch and Peel Pistachios: Bring a pot of water to a boil. Add raw shelled pistachios and simmer for 3 minutes. Drain and transfer to a clean kitchen towel. Rub gently to remove skins, then sort and keep only the bright green pistachios. Let them air dry for 15 minutes.
- Make the Pistachio Paste: Place the peeled pistachios in a food processor. Blend until a fine powder forms, then scrape down the sides and continue processing until the oils release and it turns into a smooth paste. Be patient and allow the machine to rest if it overheats.
- Melt the Chocolate Mixture: In a microwave-safe bowl, combine white chocolate, butter, and ¼ cup milk. Microwave in 20-second intervals at 50% power, stirring each time until smooth. Alternatively, use a double boiler to gently melt the mixture.
- Blend Everything Together: Add the melted chocolate mixture to the pistachio paste in the food processor. Add powdered sugar and salt. With the processor on low, slowly drizzle in the remaining ½ cup milk. Blend until thick, silky, and glossy.
- Chill and Store: Pour into a clean glass jar. Let it cool completely before storing in the refrigerator for up to two weeks.
Nutrition
Notes
Use raw, unsalted pistachios for best flavor and color. Blanching and peeling is essential for smooth texture and vibrant green hue. Store cream in the fridge and always use a clean spoon to avoid contamination. You can freeze it in small containers and thaw as needed.
