Description
Delightfully sweet and nutty, these Cranberry Pistachio White Chocolate Truffles combine creamy white chocolate with tart dried cranberries and crunchy pistachios. Perfect for holiday gifting or an elegant dessert, these no-bake truffles are easy to make and offer a sophisticated balance of flavors and textures.
Ingredients
Scale
Truffle Mixture
- 12 oz white chocolate (finely chopped or chips)
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/3 cup dried cranberries (finely chopped)
- 1/3 cup shelled pistachios (finely chopped)
- Pinch of salt
For Rolling (Optional)
- Extra chopped pistachios
- Extra chopped dried cranberries
Instructions
- Warm Cream: In a small saucepan over low heat, warm the heavy cream until it just begins to simmer, taking care not to boil.
- Melt Chocolate: Remove the saucepan from heat and add the finely chopped white chocolate. Stir gently until the chocolate is fully melted and the mixture is smooth.
- Add Flavorings: Stir in the vanilla extract, a pinch of salt, chopped dried cranberries, and chopped pistachios, mixing until evenly combined.
- Chill Mixture: Transfer the truffle mixture into a bowl and refrigerate for 1 to 2 hours, or until it is firm enough to scoop and shape.
- Shape Truffles: Once chilled, use a small cookie scoop or spoon to portion out the mixture. Roll each portion between your hands to form smooth balls.
- Coat Truffles: Roll each truffle in the extra chopped pistachios and cranberries for added texture and flavor if desired.
- Final Chill: Place the coated truffles onto a parchment-lined tray and refrigerate for about 30 minutes to firm up before serving or storing.
- Store: Keep the truffles in an airtight container in the refrigerator to maintain freshness and firmness.
Notes
- For an extra bright flavor, add a splash of orange zest into the truffle mixture.
- If the mixture feels too soft to roll, chill your hands with cold water or return the mixture to the refrigerator for a few minutes to firm up.
