A twist on the classic peanut butter cup, creamy white chocolate enrobes a honeyed pistachio paste filling, topped with cocoa nibs and more pistachios for crunch.
Ingredients
150g shelled pistachios, plus extra for sprinkling
1 tbsp pistachio oil (or substitute a neutral flavoured oil like vegetable)
1 tbsp runny honey
1 tbsp icing sugar
½ tsp vanilla powder
pinch salt
300g white chocolate
cocoa nibs, for sprinkling
Instructions
In a high speed blender, blitz the pistachios and oil until smooth. Add the honey, icing sugar, vanilla and salt and blitz until you have a thick paste. You should be able to roll the mixture between your fingers. Roll the paste into 12 equal balls then squash between the palms of your hands to make discs.
Melt the white chocolate in a bain marie or in the microwave. Divide half the mixture between 12 paper or silicone cupcake cases, top each one with a disc of pistachio paste then cover with the remaining melted chocolate. Sprinkle with chopped pistachios and cocoa nibs then pop in the fridge to firm up, around one hour.
Will keep in an airtight container for up to two weeks.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/06/05/white-chocolate-pistachio-butter-cups/