White Chocolate Cranberry Pistachio Truffles

These White Chocolate Cranberry Pistachio Truffles are a decadent and festive treat, combining creamy white chocolate with tart cranberries and crunchy pistachios. Perfect for holidays, parties, or gifting, these truffles are easy to make and absolutely irresistible!

Ingredients

• 11 oz white chocolate, finely chopped
• 5 tablespoons unsalted butter
• 3 tablespoons heavy cream
• Pinch of salt
• 1 teaspoon orange or vanilla extract (optional)
• ⅓ cup dried cranberries, finely chopped
• ⅓ cup toasted pistachios, finely chopped
• ½ cup powdered sugar (for coating)

Instructions

Step 1: Prepare the Cream Mixture

1. In a small saucepan over low-medium heat , melt the butter .
2. Add the heavy cream and stir until fully combined.
3. Stir in a pinch of salt and the optional orange or vanilla extract (orange enhances fruitiness; vanilla deepens sweetness).
4. Remove from heat and let the mixture cool slightly—it should be lukewarm before blending with the chocolate.

Step 2: Melt the White Chocolate

1. Place the finely chopped white chocolate in a heatproof bowl set over a double boiler (or a saucepan with simmering water).
   • Tip : Ensure the bottom of the bowl doesn’t touch the water to prevent overheating.
2. Stir gently as the chocolate melts until it’s smooth and fully melted .
3. Important : Do not overheat the chocolate. Keep the temperature below 105°F (40°C) to prevent the chocolate from separating. It should feel lukewarm to the touch.

Step 3: Combine Mixtures

1. Using a rubber spatula , gently fold the lukewarm butter and cream mixture into the melted white chocolate.
   • Ensure both mixtures are at similar temperatures to avoid seizing and achieve a smooth blend.
2. Stir gently until the mixture is glossy and uniform .

Step 4: Add Mix-Ins

1. Stir in the finely chopped cranberries and toasted pistachios until evenly distributed throughout the mixture.
2. Cover the surface of the mixture with plastic wrap , pressing it directly onto the top to prevent a skin from forming.
3. Let the mixture rest at room temperature for 1 hour , then refrigerate for 2–3 hours until firm enough to shape.

Step 5: Shape the Truffles

1. Once the mixture is firm, use a small spoon or melon baller to scoop out portions of the mixture.
2. Roll them into 1-inch balls with your hands.
   • Tip : If the mixture sticks to your hands, wipe them clean with a paper towel between rolls.
3. Aim for consistency in size for even appearance and portion control.

Step 6: Coat in Powdered Sugar

1. Roll each truffle in powdered sugar until fully coated.
2. Tap off any excess sugar for a delicate, snowy finish.

Step 7: Store

1. Place the truffles in an airtight container and refrigerate for up to 1 week .
2. For longer storage, freeze the truffles in a single layer in a freezer-safe container for up to 1 month . Thaw in the refrigerator before serving.

Tips for Success

• Toast the pistachios : Lightly toast the pistachios in a dry skillet over medium heat for 2–3 minutes to enhance their nutty flavor and aroma.
• Use high-quality chocolate : Opt for premium white chocolate with a high cocoa butter content for the best texture and taste.
• Experiment with coatings : Instead of powdered sugar, try rolling the truffles in crushed pistachios, shredded coconut, or drizzling with melted dark chocolate for variety.

Serving Suggestions

• Serve these truffles as a sweet ending to a holiday meal or package them in decorative boxes for thoughtful gifts.
• Pair with a glass of sparkling wine, hot cocoa, or coffee for an indulgent treat.

Enjoy these White Chocolate Cranberry Pistachio Truffles —a creamy, crunchy, and festive dessert that’s sure to impress!