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Emerald Pistachio White Chocolate Prisms

A refined, jewel-like dessert featuring creamy pistachio mousse wrapped around a white chocolate core, coated in a glossy emerald mirror glaze and finished with pistachios and gold flakes.

  • Yield: 8 1x

Ingredients

Scale
  • For the Emerald Pistachio Prisms:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 3 tbsp pistachio paste
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Green food coloring, as needed
  • For the White Chocolate Core:
  • 1/2 cup white chocolate, melted
  • 2 tbsp mascarpone cheese
  • 1 tbsp heavy cream
  • 1 tbsp powdered sugar
  • For the Emerald Mirror Coating:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp edible pearl shimmer dust
  • Green gel food coloring, as needed
  • For Garnish (optional):
  • Chopped pistachios
  • Edible gold flakes

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth.
  3. 3. Melt the bloomed gelatin and stir into the pistachio mixture.
  4. 4. Add a few drops of green food coloring to achieve a rich emerald color.
  5. 5. Whip heavy cream to soft peaks and gently fold into the pistachio mixture.
  6. 6. Combine melted white chocolate, mascarpone cheese, heavy cream, and powdered sugar until smooth.
  7. 7. Pipe the white chocolate mixture into small prism-shaped molds and freeze until firm.
  8. 8. Fill prism molds halfway with the pistachio mixture.
  9. 9. Place a frozen white chocolate core in the center of each mold.
  10. 10. Cover with the remaining pistachio mixture and smooth the tops.
  11. 11. Freeze for at least 5 hours or until completely firm.
  12. 12. Bloom gelatin for the coating.
  13. 13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. 14. Pour over white chocolate and mix until smooth and glossy.
  15. 15. Add green food coloring and pearl shimmer dust, stirring until evenly combined.
  16. 16. Allow the coating to cool to a pourable consistency.
  17. 17. Unmold frozen prisms and place on a wire rack.
  18. 18. Pour the emerald mirror coating evenly over each prism.
  19. 19. Garnish with chopped pistachios and edible gold flakes.
  20. 20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 24 g
  • Fat: 29 g
  • Carbohydrates: 29 g
  • Protein: 6 g