What ingredients are needed for pistachio cream for Dubai-style chocolate?

Pistachio cream for Dubai-style chocolate typically includes raw unsalted pistachios, neutral oil (like sunflower or grapeseed), a sweetener such as sugar or honey, and optional ingredients like white chocolate or condensed milk. Flavor enhancers like rose water, cardamom, or orange blossom extract can give it a signature Dubai twist.

How do you make pistachio cream from scratch?

To make it from scratch, start by blanching and peeling pistachios, then lightly roast them. Blend until a paste forms, gradually adding oil and sweeteners. For a smoother result, incorporate melted white chocolate or milk. Blend until silky, and adjust consistency to your liking.

Can I use pistachio paste instead of whole nuts?

Yes, using pistachio paste is a great shortcut. Just make sure it's 100% pistachio with no additives. If it's unsweetened, you may want to blend it with white chocolate or a touch of condensed milk to mimic the richness of homemade cream.

What type of chocolate pairs best with pistachio cream?

Pistachio cream pairs beautifully with camel milk chocolate, dark chocolate (70% or more), and saffron-infused white chocolate. Each pairing brings out different notes—dark chocolate offers contrast, while white chocolate lets pistachio shine.

How do I store pistachio cream?

Store in a sterilized glass jar. If dairy is included, keep it refrigerated for up to 10–14 days. Without dairy, it can stay at room temperature for up to a week. For longer storage, freeze in small portions and thaw as needed.

Is pistachio cream healthy?

Yes, in moderation. It’s high in unsaturated fats, plant-based protein, and antioxidants. Homemade versions with minimal sugar and no additives are especially nutritious. Avoid overconsuming due to calorie density and added sweeteners in commercial blends.

Pistachio Cream Recipe For Dubai Chocolate – The Best 9 Ways To Make It Rich And Smooth

Name: Pistachio Cream Recipe For Dubai Chocolate – The Best 9 Ways To Make It Rich And Smooth
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes
Yield: About 1 cup (serves 6–8 as a spread or filling)
Cuisine: Middle Eastern, Fusion
Ingredients: 1 cup raw unsalted pistachios (shelled, skin removed for smoother texture); 2 tablespoons neutral oil (sunflower, grapeseed, or pistachio oil for best flavor); 2 tablespoons sweetener (white sugar, honey, or maple syrup); ¼ cup white chocolate (melted – optional for a creamier and sweeter finish); 1–2 tablespoons condensed milk or plant-based milk (optional, adjust for texture)

Ingredients

Scale

1 cup raw unsalted pistachios (shelled, skin removed for smoother texture)

2 tablespoons neutral oil (sunflower, grapeseed, or pistachio oil for best flavor)

2 tablespoons sweetener (white sugar, honey, or maple syrup)

¼ cup white chocolate (melted – optional for a creamier and sweeter finish)

1–2 tablespoons condensed milk or plant-based milk (optional, adjust for texture)

Optional Flavor Enhancers

½ teaspoon rose water (adds floral Middle Eastern note)

⅛ teaspoon ground cardamom (earthy, warm spice that complements pistachio)

1 pinch of fine sea salt (enhances overall flavor balance)

1 teaspoon orange blossom water or orange zest (for a citrusy aroma)

Instructions

Blanch and Peel Pistachios

Bring water to a boil, then pour it over the shelled pistachios. Let sit for 1–2 minutes. Drain, then gently rub the skins off using a clean kitchen towel. This step enhances both the color and flavor of the final cream.

Optional Roasting for Flavor

Preheat oven to 300°F (150°C). Spread peeled pistachios on a baking sheet and roast lightly for 6–8 minutes. Let them cool completely before blending. This step is optional but adds a deeper nutty flavor.

Blend the Pistachios

Transfer pistachios to a high-speed blender or food processor. Blend until a coarse paste forms. Scrape down the sides as needed.

Add Oil and Sweetener

Gradually add the neutral oil and sweetener of your choice (sugar, honey, or maple syrup). Continue blending. The mixture will start to smooth out into a thick paste.

Incorporate Chocolate or Milk

If using, pour in the melted white chocolate and condensed milk or plant milk. Blend again until the cream reaches a smooth, spreadable consistency. Add liquid slowly to avoid over-thinning.

Flavor It (Optional)

For a Dubai-inspired touch, stir in rose water, cardamom, orange blossom, or a pinch of salt. Taste and adjust flavoring as needed.

Cool and Store

Spoon the finished pistachio cream into a clean, airtight glass jar. Let it cool completely, then store at room temperature for up to 1 week (non-dairy), or refrigerate for up to 10 days (if dairy is included).

Notes

For the smoothest pistachio cream, always use a high-powered blender or food processor. Blending may take several minutes—be patient to allow the natural oils to release and create a silky consistency. If the mixture becomes too thick, add extra oil or milk one teaspoon at a time. For a brighter green hue, make sure to remove all skins and avoid over-roasting. This recipe is easy to adapt: use sugar-free white chocolate and a keto sweetener for a low-carb version, or swap condensed milk with coconut milk for a vegan twist.

Author: Nick
Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Blending, Roasting
Cuisine: Middle Eastern, Fusion

Nutrition

Serving Size: 2 tablespoons
Calories: 130
Sugar: 4g
Sodium: 10mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Keywords: Pistachio cream, pistachio chocolate spread, Dubai chocolate, pistachio truffle filling, pistachio dessert recipe, pistachio spread homemade, Middle Eastern dessert, creamy pistachio paste, vegan pistachio cream, keto pistachio recipe