Place your finely chopped white chocolate in a heatproof bowl and set aside.

In a small saucepan, place your heavy cream and pistachio paste. Cook this over medium heat until simmering, stirring occasionally.

Allow the mixture to continue simmering for about 2 minutes. Keep stirring regularly and avoid bringing it to a boil.

Pour the heated cream mixture over the white chocolate, ensuring it covers all of the chocolate. Let this sit for 2 minutes.

After 2 minutes, stir through until smooth. You should now have a thick pistachio ganache.

Set this pistachio ganache in the refrigerator for an hour or two to set more firm.

Once the ganache has firmed up, place your ground pistachios on a plate or bowl.

Scoop the pistachio ganache using a small cookie scoop or spoon. Roll each scoop gently between your palms to form a ball and then roll each ball in the ground pistachios to coat.

Repeat until finished with the ganache.