Viral Pistachio Dessert
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Creamy, crunchy, and completely irresistible, this Viral Pistachio Dessert is the kind of sweet treat that deserves a spot on your must-try list. Inspired by the pistachio dessert taking over social media, it combines rich pistachio flavor, creamy texture, and satisfying crunch in every bite.
Table of Contents
Why You’ll Love This Recipe
It’s easy to make, looks beautiful when served, and has that perfect balance of nutty, sweet, and indulgent flavors. Try also Mango, Banana, or Blueberry dessert. Whether you’re making it for a party or a holiday gathering, this pistachio dessert is guaranteed to impress. Also try Pistachio Macarons or Muffins. One bite and you’ll understand why it’s gone viral, like Strawberry or Raspberry Dessert.
Ingredents
- Chocolate: White chocolate. I used Callebaut.
- Cream: Heavy cream. Do not substitute with milk or half-and-half.
- Flour: All-purpose flour.
- Pistachio Paste: Use store-bought or homemade.
- Gelatin: A very important ingredient. Do not skip or substitute. I used Knox.
- Egg: Large eggs.
- Oil: Vegetable oil.
- Sugar: White granulated sugar.
- Milk: Whole milk.
- Baking Powder: Do not skip or substitute with baking soda.
How to Make Pistachio Ganache
In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside. Place the chocolate in the tall cup. In the saucepan, over medium heat, bring the heavy cream to a simmer, but do not let it boil. Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender. Add pistachio paste and bloomed gelatin. Emulsify again. Add cold heavy cream and emulsify again. Transfer ganache into a flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 12-24 hours.
How to Make Pistachio Pastry Cream
In the saucepan, combine the milk and sugar. Heat over medium heat until steaming but not boiling. In a bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk into the egg mixture. Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue whisking for about 1 minute to fully cook the starch. Remove from the heat. Add salt and pistachio paste. Whisk until completely smooth. Stir butter. Transfer into a pastry bag and refrigerate for at least 2-3 hours.
How to Make Pistachio Cake
Prepare a baking tray with parchment paper. Chop pistachios or use a blender and pulse for a few seconds. You can also use pistachio flour. In the mixing bowl of a stand mixer, whip eggs and sugar for a few minutes until light and fluffy. Add oil, milk, and pistachio paste. Mix until all combined. Sift in baking powder and all-purpose flour. Add chopped pistachios or pistachio flour. Mix again until all combined. Transfer cake batter into a baking tray. Bake in the preheated oven to 350oF for 10-12 minutes. Remove from the oven and let it cool. If not using the cake the same day, wrap into plastic wrap and keep it in the fridge.
How to Assemble
Using a hand mixer, whip the ganache and transfer it into a pastry bag. Do not over-whip ganache! Place the pistachio silicone mold on the cutting board or tray. Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold. Pipe pistachio pastry cream right into the center of the ganache. Cut pistachio sponge cake into long strips and place over pastry cream. Pipe ganache on pistachio cake. After that, using a spatula, level the ganache in each cavity. Cover with plastic wrap and place in the freezer for at least 12 hours.
How to Make Chocolate Coating
In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave. Add food coloring to the chocolate, then pour in the melted cocoa butter. Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
For the final steps, you need to remove each pistachio from the silicone mold and dip it into the chocolate coating. After that, transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
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Recipe
Viral Pistachio Dessert
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 saucepan
- 1 spatula
- 1 baking tray
Ingredients
Pistachio Whipped Ganache
- 2 gr gelatin
- 12 gr cold water
- 90 gr white chocolate
- 240 gr heavy cream (warm)
- 60 gr pistachio paste
- 240 gr heavy cream (cold)
Pistachio Pastry Cream
- 480 gr whole milk
- 100 gr white granulated sugar
- 2 egg yolk
- 30 gr corn starch
- 60 gr pistachio paste
- 1 gr salt
- 28 gr unsalted butter
Pistachio Sponge Cake
- 2 gr eggs
- 70 gr white granulated sugar
- 30 gr vegetable oil
- 40 gr milk
- 40 gr pistachio paste
- 80 gr all purpose flour
- 2 gr baking powder
Chocolate Coating
- 200 gr white chocolate
- 200 gr cocoa butter
- 1 gr green food coloring
Instructions
How to Make Pistachio Ganache
- In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside.
- Place the chocolate in the tall cup.
- In the saucepan, over medium heat, bring the heavy cream to a simmer, but do not let it boil.
- Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender.
- Add pistachio paste and bloomed gelatin. Emulsify again.
- Add cold heavy cream and emulsify again.
- Transfer ganache into a flat container and cover with plastic wrap "to contact". Refrigerate the ganache for 12-24 hours.
How to Make Pistachio Pastry Cream
- In the saucepan, combine the milk and sugar.
- Heat over medium heat until steaming but not boiling.
- In a bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk into the egg mixture.
- Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue whisking for about 1 minute to fully cook the starch.
- Remove from the heat. Add salt and pistachio paste. Whisk until completely smooth. Stir butter.
- Transfer into a pastry bag and refrigerate for at least 2-3 hours.
How to Make Pistachio Sponge Cake
- Prepare a baking tray with parchment paper.
- Chop pistachios or use a blender and pulse for a few seconds. You can also use pistachio flour.
- In the mixing bowl of a stand mixer, whip eggs and sugar for a few minutes until light and fluffy.
- Add oil, milk, and pistachio paste. Mix until all combined.
- Sift in baking powder and all-purpose flour. Add chopped pistachios or pistachio flour. Mix again until all combined.
- Transfer cake batter into a baking tray. Bake in the preheated oven to 350oF for 10-12 minutes.
- Remove from the oven and let it cool. If not using the cake the same day, wrap into plastic wrap and keep it in the fridge.
How to assemble Viral Pistachio Dessert
- Using a hand mixer, whip the ganache and transfer it into a pastry bag. Do not over-whip ganache!
- Place the pistachio silicone mold on the cutting board or tray.
- Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold.
- Pipe pistachio pastry cream right into the center of the ganache.
- Cut pistachio sponge cake into long strips and place over pastry cream.
- Pipe ganache onto the pistachio cake. After that, using a spatula, level the ganache in each cavity.
- Cover with plastic wrap and place in the freezer for at least 12 hours.
How to Make Chocolate Coating
- In the saucepan, melt the cocoa butter over medium heat.
- Semi-melt the chocolate in the microwave. Add food coloring to the chocolate, then pour in the melted cocoa butter.
- Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
- For the final steps, you need to remove each pistachio from the silicone mold and dip it into the chocolate coating.
- After that, transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
