Description
Delightful Cranberry Pistachio White Chocolate Truffles combining creamy white chocolate, tart cranberries, and crunchy pistachios into bite-sized, festive treats perfect for holidays and special occasions.
Ingredients
Scale
Truffle Base
- 1 cup white chocolate chips
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Mix-ins & Coating
- ¼ cup dried cranberries, finely chopped
- ¼ cup shelled pistachios, finely chopped
- 1 tablespoon powdered sugar (optional, for rolling)
Instructions
- Make the Truffle Mixture: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between each until the chocolate is fully melted and smooth. Stir in the vanilla extract to blend flavors.
- Add Cranberries and Pistachios: Gently fold half of the finely chopped dried cranberries and pistachios into the melted white chocolate mixture, ensuring even distribution without breaking the nuts.
- Chill the Mixture: Cover the bowl and refrigerate for 1 to 2 hours until the mixture firms up enough to be scooped and shaped.
- Form the Truffles: Using a small spoon or melon baller, scoop out portions of the chilled mixture and roll them gently into approximately 1-inch balls using your hands.
- Roll and Garnish: Mix the remaining chopped cranberries and pistachios in a shallow dish. Roll each truffle in this mixture to coat them thoroughly. For an optional festive finish, roll the truffles in powdered sugar after coating.
- Serve or Store: Place the truffles in an airtight container and refrigerate until ready to serve. They are best enjoyed slightly chilled to maintain their creamy texture and fresh flavors.
Notes
- Microwaving in short intervals prevents the white chocolate from burning.
- Be gentle when folding in cranberries and pistachios to preserve their texture.
- Truffles can be stored in the refrigerator for up to one week.
- For a firmer texture, chill the mixture overnight before rolling.
- Optionally, truffles can be dusted with cocoa powder or shredded coconut instead of powdered sugar.
