Step 1

Place your finely chopped white chocolate in a heatproof bowl and set aside.

Step 2

In a small saucepan, place your heavy cream and pistachio paste. Cook this over a medium heat until simmering, stirring occasionally to ensure the pistachio paste is well mixed in.

Step 3

Allow the mixture to continue simmering for about 2 minutes, to ensure that it is well warmed through. Keep stirring regularly and avoid bringing it to a boil.

Step 4

Pour the heated cream mixture over top of the white chocolate, ensuring it covers all of the chocolate. Let this sit for 2 minutes.

Step 5

After 2 minutes, stir through until smooth (see note). You should now have a thick pistachio ganache.

Step 6

Set this pistachio ganache in the refrigerator for an hour or two to set more firm.

Step 7

Once the ganache has firmed up, place your ground pistachios on a plate or bowl.

Step 8

Scoop the pistachio ganache either using a small cookie scoop or spoon. Roll each scoop between your palms gently to form a ball. Then roll each ball in the ground up pistachios to coat. Repeat until finished with the ganache. (see note)