For the pistachio cream, melt the chocolate in a water bath. Grind the pistachios to a paste with a hand blender and pass through a sieve.
Then blend all ingredients except the whipped cream together with the hand blender to a nice cream. If the mixture becomes too thick, add some whipped cream.
Season to taste with sugar and fill into screw jars.
Preparation Tip:
The pistachio cream are a hit as a spread or as a base for cakes and creams. It keeps in the refrigerator for several weeks.