Homemade Pistachio Cream for your Dubai Chocolates

Ingredients

• 1 cup Shelled Pistachios (unsalted, raw)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 3 tablespoons Whole Milk (plus an extra splash for processing pistachios)
• 100 grams White Chocolate (chopped into small pieces)
• 3 tablespoons Powdered Sugar (sifted)

Instructions

1. Boil Pistachios

   Place the shelled pistachios in a pot of water, bring to a boil, and cook for 5 minutes to soften them.

   Time: PT5M

   Temperature: boiling

2. Peel Pistachio Skins

   Drain the pistachios, then spread them on a clean kitchen towel and rub gently to remove the brown skins. Discard the skins.

   Time: PT10M

3. Blend Pistachios into Paste

   Transfer the peeled pistachios to the food processor, add a splash (≈2 Tbsp) of milk, and blend until a thick, smooth paste forms. Stop and scrape down the sides as needed.

   Time: PT5M

4. Melt Butter and White Chocolate

   In a small saucepan over low heat, melt the butter, add the remaining milk, then stir in the chopped white chocolate. Continue stirring until the chocolate is completely melted and the mixture is smooth.

   Time: PT5M

   Temperature: low heat

5. Cool the Chocolate Mixture

   Remove the saucepan from the heat and let the melted mixture sit for 5 minutes to cool slightly.

   Time: PT5M

6. Combine All Components

   Pour the cooled chocolate‑butter mixture into the food processor with the pistachio paste, add the sifted powdered sugar, and blend until the cream is completely smooth and glossy.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

10 g

Fat

8 g

Fiber

1 g