*Or whole pistachios peeled and unsalted (see post for instructions).
Using the bain marie method or a microwave melt the white chocolate, butter and 3 tablespoons of milk in a large bowl, mix until smooth.
In a blender or food processor add the skinned unsalted pistachios and blend until finely chopped, add the sugar and blend until very finely ground almost a powder. Add to the the bowl of melted chocolate and combine.
Pour back into the blender or food processor with 2-3 tablespoons of milk* and blend until smooth and creamy. I like to mix it until it's still has some finely chopped pistachios in the cream. Spoon into the clean sterilized jars. Enjoy!
*If you prefer a more liquidy cream then add more milk, I made mine quite thick and I used 2 -3 tablespoons of milk.
I placed the pistachio cream in 2 jars, it total I got about 1 3/4 cups.