If you’re a fan of pistachios, this Pistachio Cream with White Chocolate might just become your new obsession. It’s smooth, nutty, sweet, and totally luxurious, like something you’d find in a fancy pastry shop, but made right in your own kitchen. The combination of roasted pistachios and melted white chocolate is pure magic, rich, creamy, and just the right amount of indulgence.
Made from scratch with real pistachios, this cream has a natural green hue and a deep, authentic flavor that’s miles away from artificial pistachio spreads. The white chocolate melts into the paste, adding body and sweetness without overpowering the pistachio’s delicate aroma. A touch of cream helps create a silky, spreadable texture, while a pinch of salt enhances the overall flavor.
It comes together pretty easily, especially if you’ve got a good food processor. The hardest part is not eating it all before it makes it into your dessert. I like to store a jar in the fridge for whenever a sweet craving strikes, and it also makes a really lovely homemade gift.
Once you try it, you’ll find endless ways to enjoy it. It makes a perfect filling for cakes, croissants, macarons, or even spooned straight from the jar. It’s a little jar of luxury you’ll want to make again and again.
How to make pistachio cream with white chocolate
Begin by blanching and peeling the pistachios to enhance their vibrant green color. Bring a pot of water to a boil, add the pistachios, and let them simmer for 1–2 minutes. Drain and immediately transfer them to an ice bath to cool. Once cooled, gently rub the pistachios with a clean kitchen towel or between your fingers to remove the skins.
Next, lightly toast the peeled pistachios. Spread them on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5–7 minutes. Allow them to cool completely before proceeding.
Meanwhile, melt the white chocolate. Combine white chocolate with whipping cream in a small saucepan over low heat, stirring constantly until smooth. Set aside to cool slightly.
In a food processor, pulse the cooled pistachios until finely ground. Continue blending until they begin to release their natural oils and form a thick paste, stopping occasionally to scrape down the sides of the bowl.
Add the melted white chocolate mixture, along with butter (if using), honey, vanilla extract, almond extract (if using), and a pinch of salt. Blend everything together until the mixture becomes silky smooth and creamy.
Transfer the pistachio spread to a clean jar and refrigerate for up to two weeks. If it thickens too much after chilling, simply let it come to room temperature.
If you try it out, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other pistachio desserts you may like to try
This Pistachio Pudding is made with real pistachio and is perfect for a simple yet elegant dessert.
These delicate Pistachio Raspberry Mini Éclairs filled with pistachio cream and fresh raspberry sauce are light, fruity, and perfect for special occasions.
This Pistachio Strawberry Macaron Cake is a stunning macaron cake layered with pistachio cream and fresh strawberries. It is crisp, chewy, and beautifully fresh.
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Date Hazelnut Chocolate Spread – Healthy Nutella
Homemade Lotus Biscoff Spread
Homemade Nutella – Chocolate Hazelnut Praline Spread
Cranberry Pistachio Snowball Cookies
Pistachio Raspberry Lime Mousse Cake
Cranberry Pistachio Fudge without Sweetened Condensed Milk
Pistachio Cream with White Chocolate
Ingredients
- 7 oz (200g) pistachios , raw, shelled, unsalted
- 3.5 oz (100g) white chocolate , finely chopped
- 1/2 cup (120ml) whipping cream
- 1 tbsp (15g) butter . optional, for extra silkiness
- 1 tbsp (20g) honey or powdered sugar ,optional, for sweetness
- 1/2 tsp (2.5g) vanilla extract
- 1/4 tsp (1g) almond extract , optional
- 1/4 tsp (1g) salt
Instructions
Blanch and peel pistachios to get a vibrant green color.
- Place pistachios in a large bowl and pour boiling water over them. Let the pistachios sit for 1-2 minutes.
- Drain and transfer them to an ice bath to cool.
- Transfer the pistachios to a clean kitchen towel.
- Rub the pistachios with the clean kitchen towel or between your fingers to remove the skins.
Lightly toast the pistachios.
- Spread the peeled pistachios on a baking sheet and toast at 300°F (150°C) for 5-7 minutes.
- Let them cool completely.
Melt the white chocolate.
- Heat the white chocolate with whipping cream over low heat and stir until smooth.
- Set aside until ready to use.
Blend the pistachios.
- Transfer the pistachios into the bowl of a food processor.
- Pulse the pistachios until they are finely ground. Keep blending until they release their natural oils. Stop occasionally to scrape down the sides.
- Add melted white chocolate mixture, butter (if using), honey, vanilla extract, almond extract (if using) and salt to the pistachios.
- Blend until completely smooth and creamy. If it is too thick, gradually add more cream and blend until smooth.
- Transfer to a jar and refrigerate for up to 2 weeks.
- If it thickens too much in the fridge, let it come to room temperature.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I liked the smooth texture and that the taste of pistachio is not too intense but not too subtle
👏👏🙏🙏
Is it supposed to taste like peanut butter .. We tried a chocolate viral bar but it tasted like peanut butter … Thank you for this recipe , I would rather make it myself 😔 i looks so good !!!! JW in AR. This is new to us
It doesn’t taste like peanut butter as is made with real pistachios. We really love it. I will post this week a chocolate cake with this cream I’ve made.