Description
Delightfully rich and festive, these Cranberry Pistachio White Chocolate Truffles combine creamy white chocolate with tart dried cranberries and crunchy pistachios. Perfect for holiday gatherings or gifting, these bite-sized treats are coated with chopped nuts and cranberries for an elegant finish.
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 the mixture in 20-second intervals, stirring well between each, until the chocolate has melted completely and the mixture is smooth. Stir in the vanilla extract for added flavor.
- Add Cranberries and Pistachios: Gently fold in half of the finely chopped dried cranberries and pistachios into the melted white chocolate mixture, distributing them evenly without breaking the nuts or cranberries.
- Chill the Mixture: Cover the bowl and refrigerate the chocolate mixture for 1 to 2 hours, or until it has firmed up sufficiently to be scooped and shaped into balls.
- Form the Truffles: Using a small spoon or melon baller, scoop out portions of the chilled mixture and roll each portion into a smooth, 1-inch diameter ball with your hands.
- Roll and Garnish: Combine the remaining chopped dried cranberries and pistachios in a shallow dish. Roll each truffle in this mixture to coat them evenly. Optionally, for a festive and delicate sweetness, roll the truffles in powdered sugar as well.
- Serve or Store: Place the finished truffles in an airtight container and refrigerate until ready to serve. These truffles are best enjoyed slightly chilled to maintain their texture and flavor.
Notes
- Use high-quality white chocolate for the creamiest texture and best flavor.
- Ensure the dried cranberries and pistachios are finely chopped so they coat the truffles well without overpowering.
- For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free white chocolate chips.
- The truffles can be stored refrigerated for up to one week.
- Let the truffles sit at room temperature for a few minutes before serving to soften slightly for the best taste experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
