Description
These Cranberry Pistachio White Chocolate Truffles are the ultimate festive treat, combining creamy white chocolate, tangy dried cranberries, and crunchy pistachios. Perfect for gifting or adding elegance to your dessert table, they’re simple to make yet irresistibly delicious!
Ingredients
- White Chocolate (chopped): 11 oz
- Unsalted Butter: 5 tbsp
- Heavy Cream: 3 tbsp
- Pinch of Salt (optional)
- Orange or Vanilla Extract (optional): 1 tsp
- Dried Cranberries (finely chopped): ⅓ cup
- Toasted Pistachios (finely chopped): ⅓ cup
- Powdered Sugar: ½ cup
Instructions
- Prepare Butter Mixture:
- Melt butter in a saucepan over low-medium heat. Stir in heavy cream and a pinch of salt. Add orange or vanilla extract, if desired, and let it cool slightly.
- Melt White Chocolate:
- Use a double boiler or microwave to melt white chocolate until smooth, ensuring it doesn’t overheat.
- Combine Mixtures:
- Fold the butter mixture into the melted chocolate. Stir in chopped cranberries and pistachios until evenly distributed.
- Set Mixture:
- Cover with plastic wrap, pressing it onto the surface, and let it rest at room temperature for 1 hour. Refrigerate for 2–3 hours until firm.
- Roll Truffles:
- Scoop small portions of the mixture and roll into 1-inch balls with clean, cool hands.
- Coat Truffles:
- Roll each ball in powdered sugar for a festive finish. Arrange on a tray or in mini paper cups.
- Store:
- Keep in an airtight container in the fridge for up to a week or freeze for longer storage.
Notes
- Use high-quality white chocolate for the best texture.
- Toast pistachios for enhanced flavor.
- Roll hands under cold water to keep them cool while shaping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International