Name: Cranberry Pistachio White Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h
Cuisine: American
Ingredients: 11 oz. white chocolate, chopped; 5 tablespoons unsalted butter; 3 tablespoons heavy cream; Pinch of salt; 1 teaspoon orange or vanilla extract (optional); 1/3 cup finely chopped dried cranberries; 1/3 cup finely chopped toasted pistachios; 1/2 cup powdered sugar

Jump to Recipe

Introduction

These Cranberry Pistachio White Chocolate Truffles are a delightful treat combining creamy white chocolate with crunchy pistachios and tart dried cranberries. Perfect for gifting or enjoying as an elegant dessert bite.

The image shows a close-up of round white sweets with a powdery texture on their surface, placed on a white marbled background. Each sweet ball is coated with a soft, white layer of milk powder or a similar ingredient, and the inside reveals a filling made of chopped green pistachios and red dried fruit pieces tightly packed together. The sweets have a rough, powdery outer layer lightly dusted with white powder, and some loose pistachio pieces are scattered around them. The focus is on one sweet in the front, showing the layered contrast of the bright green and red filling against the creamy white outer shell. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 oz. white chocolate, chopped
5 tablespoons unsalted butter
3 tablespoons heavy cream
Pinch of salt
1 teaspoon orange or vanilla extract (optional)
1/3 cup finely chopped dried cranberries
1/3 cup finely chopped toasted pistachios
1/2 cup powdered sugar

Instructions

Step 1: In a small saucepan over low-medium heat, melt the unsalted butter and heavy cream together, stirring gently.
Step 2: Stir in a pinch of salt and the optional orange or vanilla extract, then set aside.
Step 3: Melt the chopped white chocolate over a double boiler, stirring until smooth and completely melted.
Step 4: Combine the melted chocolate with the butter and cream mixture, stirring until fully incorporated.
Step 5: Gently fold in the finely chopped dried cranberries and toasted pistachios. Allow the mixture to cool at room temperature for about an hour.
Step 6: Refrigerate the mixture for 2 to 3 hours until firm enough to scoop.
Step 7: Once firm, scoop the mixture into small balls and roll each in powdered sugar until coated. Serve or store as desired.

Tips & Variations

For a different flavor, try substituting dried cherries or raspberries for the cranberries.
Use almond extract instead of orange or vanilla for a nutty twist.
To make rolling easier, chill the mixture until very firm before scooping.
Toast pistachios lightly in a dry pan to enhance their flavor before chopping.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. Bring to room temperature for 10 minutes before serving for the best texture. These truffles can also be frozen for up to 3 months; thaw overnight in the refrigerator.

How to Serve

The image shows a close-up of round white treats coated in powdered sugar, with one treat bitten to reveal the inside. The outer layer is soft and powdery white. Inside, there are small green pistachio pieces and red dried fruit bits mixed in a crumbly white dough. The treats sit on a white marbled surface with more powdered sugar scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

White chocolate works best for this recipe because of its creamy sweetness, but you can experiment with milk chocolate for a richer taste or dark chocolate for a less sweet version. Keep in mind texture and firmness may vary.

How do I toast pistachios properly?

To toast pistachios, heat a dry skillet over medium heat and add the chopped nuts. Stir frequently for 3-5 minutes until they are fragrant and lightly browned. Allow to cool before adding to the truffle mixture.