Description
Delight in these elegant Cranberry Pistachio White Chocolate Truffles, a perfect blend of creamy white chocolate, tart dried cranberries, and crunchy toasted pistachios. These no-bake treats are easy to prepare and make a festive, indulgent snack or gift for special occasions.
Ingredients
Scale
Truffle Base
- 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 Combine Cream: In a small saucepan over low-medium heat, melt the unsalted butter. Once melted, add the heavy cream and stir well to combine. Add a pinch of salt and the optional orange or vanilla extract for added flavor. Remove from heat and set this mixture aside.
- Melt White Chocolate: Using a double boiler, melt the chopped white chocolate slowly, stirring frequently until smooth and shiny. Be careful not to overheat to avoid seizing the chocolate.
- Combine Mixtures: Pour the butter and cream mixture into the melted white chocolate. Use a rubber spatula to gently fold them together until fully incorporated and smooth.
- Add Cranberries and Pistachios: Stir in the finely chopped dried cranberries and toasted pistachios evenly into the truffle mixture. Cover the bowl and let it sit at room temperature for about 1 hour, allowing flavors to meld.
- Chill to Firm: After sitting at room temperature, transfer the mixture to the refrigerator and chill for 2 to 3 hours or until firm enough to handle.
- Shape and Coat: Using a small scoop or spoon, portion out small amounts of truffle mixture and roll each into approximately one-inch balls using your hands. Roll each ball in powdered sugar to coat evenly.
- Store Properly: Place the coated truffles in an airtight container and store them in the refrigerator for up to one week. For longer storage, freeze the truffles, ensuring they are well sealed to maintain freshness.
Notes
- Use good quality white chocolate for the best flavor and texture.
- To toast pistachios, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- If you don’t have a double boiler, place the white chocolate in a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
- Variations: Substitute orange extract with vanilla extract, or add a pinch of cinnamon for a spiced twist.
- Wear gloves while rolling for less mess and a smoother finish on truffles.
- For a dairy-free version, use dairy-free butter and cream alternatives.
