Cranberry Pistachio White Chocolate Truffles
Delightful treats combining smooth white chocolate, tart cranberries, and crunchy pistachios, perfect for holiday gifts or indulgent sharing.
Servings: 12 pieces
Calories: 120kcal
Ingredients
Truffle Base
- 310 g white chocolate – chopped into small pieces
- 70 g unsalted butter
- 45 ml heavy cream
- 1 pinch salt
- 5 ml orange or vanilla extract (optional) Optional for flavor
Add-Ins
- 45 g finely chopped dried cranberries
- 45 g finely chopped toasted pistachios
- 60 g powdered sugar For coating
Instructions
Preparation
- Melt the unsalted butter in a small saucepan over low-medium heat, stirring gently until completely melted.
- Add the heavy cream to the melted butter, stir to blend, then mix in a pinch of salt and the optional extract. Remove from heat and let cool slightly.
- In a double boiler, melt the chopped white chocolate gently, stirring until smooth. Avoid water contact.
- Fold the lukewarm butter and cream mixture into the melted chocolate with a rubber spatula until well combined.
- Stir in the finely chopped cranberries and pistachios.
Cooling & Shaping
- Cover the bowl with plastic wrap and let the mixture sit at room temperature for about an hour.
- Refrigerate for 2-3 hours until firm.
- Scoop out portions with a spoon or melon baller and roll into 1-inch balls.
Coating
- Roll each truffle in powdered sugar until well coated.
Storage
- Store truffles in an airtight container in the fridge for up to a week, or freeze for longer storage.
Notes
Chill the chocolate mixture before rolling for easier handling. Experiment with flavors, and substitute nuts as preferred.