White Chocolate Pistachio Cups

Aug 31, 2026 · By VanillaGoods

Dessert Candy confections Origin: Tahitian Vanilla: Extract Medium

Homemade white chocolate pistachio cups on parchment

Homemade white chocolate pistachio cups with a crisp chocolate shell. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes 24 mini cups.

Prep 30 min

Cook 10 min

Set 1 hr 10 min

Total 1 hr 50 min

Yield 24 cups

Diet —

Ingredients

Adjust yield

cups

12.0 oz (340.0 g)white chocolate, finely chopped
½ cup (135.0 g)pistachio paste, room temperature
⅓ cup (40.0 g)confectioners' sugar, sifted
½ tsp (2.5 ml)VanillaGoods pure vanilla extract
⅛ tspfine sea salt

Make it at home

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.

Instructions

Line a 24-cup mini muffin pan with paper liners.
Stir the pistachio paste, confectioners' sugar, vanilla, and salt into a smooth, firm filling.
Set aside a third of the chocolate. Melt the rest in a heatproof bowl over barely simmering water (or in 20-second microwave bursts), stirring, until it reaches 105°F.
Remove from the heat and stir in the reserved chocolate until melted and the chocolate cools to 84 to 86°F. It's tempered when a streak on parchment sets glossy and firm within 5 minutes.
Spoon 1 teaspoon chocolate into each liner and tap the pan so it covers the bottom and a little way up the sides. Refrigerate for 10 minutes.
Roll the filling into 24 small balls, flatten each slightly, and press into the cups.
Top each with about 1 teaspoon chocolate to seal, tap the pan, and let set until firm, about 1 hour.

Tips

Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Store airtight in a cool place for up to 2 weeks (refrigerate if you didn't temper).

Recipe FAQ

How long does it take to make white chocolate pistachio cups?

Plan on 30 minutes of prep and 10 minutes of cooking, plus 1 hour 10 minutes to set. It makes 24 mini cups.

How should I store white chocolate pistachio cups?

Store airtight in a cool place for up to 2 weeks (refrigerate if you didn't temper).

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Homemade white chocolate pistachio cups with a crisp chocolate shell. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes 24 mini cups.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

117 Calories / serving

7.3g Fat

11.4g Carbs

1.7g Protein

10.6g Sugar

Whole recipe (24 servings): ~2808 cal · 175g fat · 274g carbs · 41g protein · 254g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 117 calories

What it takes to burn one serving

Brisk walking 22 min·1.3 mi·~2550 steps
Walking uphill or incline treadmill 16 min·0.8 mi·~1600 steps
Moderate cycling 12 min·2.4 mi
Swimming laps 16 min
Jogging 11 min·0.9 mi·~1750 steps
Stair climbing 11 min·~1000 steps
Dancing 19 min
Bodyweight circuit training 12 min
Cleaning, errands, or playing with the dog 27 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.