Tag: Pistachio Butter Cups

Pistachio Butter Cups

Pistachio Butter Cups
Pistachio Butter Cups

Pistachio Butter Cups

Another recipe brought to you by food52. The same day I made that scallops dinner for Jonah, I also made him these pistachio chocolates (think Reeses cups but with pistachio filling). What can I say, I was feeling loving¬†and¬†ambitious. This was the first time I’ve ever made a candy/chocolate thing, so I was a little scared and often felt like “am I doing this right?” but it all worked out. And actually, now that I’ve done it, I can confidently say that it was pretty easy! But I would definitely advise reading through the whole recipe before you get started (I actually always advise that, but especially in this case).

Pistachio Butter Cups


1 cup shelled pistachios
1/4 cup butter
1/2 cup powdered sugar
1/4 tsp salt
12 oz. dark chocolate, chopped

Special equipment: mini muffin liners


I found I needed a little more chocolate than the recipe called for, but I think I used too much in the first step, which you’ll see below, and because of that the chocolate overwhelmed the pistachio filling a little bit.

Melt the chocolate in the microwave, stirring every 30 seconds until 75% of chunks are melted, and just stir to melt the rest. Set 24 mini muffin liners out (I did it on a baking sheet so they’d be easier to move and such. Add a spoonful (think maybe 1 1/2 – 2 teaspoons) of chocolate to each liner. Use the back of the spoon to push the chocolate up the sides of the liner. I pushed it up almost all the way to the top (see picture). Put the liners in the fridge for half an hour to cool until they’re solid.

While the chocolate is cooling, put the pistachios, salt, and butter into a food processor and process until smooth. Add the powdered sugar and 1-2 Tbl of water until you have a thick frosting consistency. Remove the chocolate-filled liners from the fridge. You’ll see that because you’ve pushed the chocolate up the sides, you’ve got a nice mini chocolate bowl. Add about 1/2 Tbl to each liner. How to go about this is tricky. I had to use my fingers to kind of smooth out the filling, as I wanted it to be flat (like a Reeses would be), but it stuck more to my fingers than to the chocolate. But I figured it out and it worked just fine.

Reheat the remaining chocolate (as you did above) and spoon it over the pistachio mixture until it’s thoroughly covered. You want the top layer of chocolate to meet the chocolate that was pushed up the sides of the liner so that the pistachio filling is encased in it. Allow to cool and enjoy!