Rating: 3.5506 / 5.00 (89 Votes)

Total time: 30 min



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.

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