Cranberry Pistachio White Chocolate Truffles Recipe
These Cranberry Pistachio White Chocolate Truffles are a delightful treat combining rich white chocolate with buttery cream, accented by tangy dried cranberries and crunchy toasted pistachios. Rolled in powdered sugar, these truffles are perfect for festive occasions or an elegant homemade gift.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours (including chilling time)
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Mixture
- 11 oz. white chocolate, chopped
- 5 tablespoons unsalted butter
- 3 tablespoons heavy cream
- Pinch of salt
- 1 teaspoon orange or vanilla extract (optional)
Mix-Ins and Coating
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachios
- 1/2 cup powdered sugar
Instructions
- Melt Butter and Cream: In a small saucepan over low to medium heat, gently melt the unsalted butter together with the heavy cream, stirring occasionally until the mixture is smooth and combined.
- Add Flavoring: Stir in a pinch of salt and the optional orange or vanilla extract to the butter and cream mixture; then remove from heat and set aside to cool slightly.
- Melt White Chocolate: Using a double boiler, melt the chopped white chocolate slowly, stirring frequently until it becomes completely smooth and creamy.
- Combine Mixtures: Carefully incorporate the melted white chocolate into the butter and cream mixture, stirring gently until fully blended to form a homogenous ganache.
- Fold in Cranberries and Pistachios: Gently fold in the finely chopped dried cranberries and toasted pistachios, ensuring they are evenly distributed within the mixture. Let the mixture cool at room temperature for about one hour, then refrigerate for 2-3 hours until it firms up.
- Shape and Coat Truffles: Once the mixture is firm, scoop out small portions and roll them into balls. Roll each truffle in powdered sugar to coat evenly, then refrigerate again if desired before serving.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- To toast pistachios, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- For easier rolling, chill the mixture thoroughly to prevent sticking.
- Variations: Substitute dried cranberries with dried cherries or raspberries for different flavor profiles.
- Store finished truffles in an airtight container in the refrigerator for up to 1 week.
Keywords: white chocolate truffles, cranberry pistachio truffles, holiday desserts, no bake truffles, homemade chocolate truffles
