Description

Delight in these elegant Cranberry Pistachio White Chocolate Truffles, featuring a creamy white chocolate base mixed with tart dried cranberries and crunchy pistachios. This no-bake, easy-to-make treat is perfect for festive occasions or as a sophisticated dessert bite. Rolled in chopped nuts and berries for texture and optionally dusted with powdered sugar, these truffles offer a perfect balance of sweet and tangy flavors with a creamy melt-in-your-mouth experience.

Ingredients

Scale

Truffle Base

1 cup white chocolate chips
¼ cup heavy cream
½ teaspoon vanilla extract

Mix-ins and Coating

¼ cup dried cranberries, finely chopped
¼ cup shelled pistachios, finely chopped
1 tablespoon powdered sugar (optional, for rolling)

Cook Mode Prevent your screen from going dark

Instructions

Make the Truffle Mixture: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. Stir in the vanilla extract to enhance the flavor.
Add Cranberries and Pistachios: Gently fold half of the chopped cranberries and pistachios into the melted white chocolate mixture, ensuring even distribution without over-mixing.
Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours until the mixture becomes firm enough to scoop and shape.
Form the Truffles: Using a small spoon or melon baller, scoop portions of the chilled mixture and roll each portion between your palms to form smooth 1-inch diameter balls.
Roll and Garnish: In a shallow dish, combine the remaining chopped cranberries and pistachios. Roll each truffle in this mixture to coat thoroughly. For an extra festive finish, optionally 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 for optimal texture and flavor.

Notes

For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free white chocolate chips.
Make sure to finely chop the cranberries and pistachios for even coating and texture.
The truffles can be stored refrigerated for up to one week.
To speed up chilling, you can place the mixture in the freezer for 30 to 45 minutes but check frequently to avoid freezing solid.
If rolling the truffles proves sticky, lightly dust your hands with powdered sugar or cocoa powder for easier shaping.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American