Description
These creamy Cranberry Pistachio White Chocolate Truffles are the ultimate holiday treat! Sweet white chocolate, tangy cranberries, and crunchy pistachios come together for an elegant, no-bake dessert perfect for gifting or entertaining.
Ingredients
- 12 oz (340 g) white chocolate, finely chopped
- ⅓ cup heavy cream
- 1 tbsp unsalted butter
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
- 1 tsp vanilla extract
- Pinch of salt (optional)
- Powdered sugar, shredded coconut, or extra chopped pistachios for coating
Instructions
- Melt the chocolate:
Place chopped white chocolate in a heatproof bowl. In a small saucepan, heat cream and butter just until simmering. Pour the hot cream mixture over the chocolate and let sit for one minute. Stir until smooth and glossy. - Add flavorings:
Mix in vanilla extract, chopped cranberries, and pistachios until evenly combined. - Chill:
Cover and refrigerate for 2–3 hours, or until the ganache is firm enough to scoop. - Shape the truffles:
Using a small scoop or teaspoon, portion and roll the mixture into 1-inch balls. - Coat and serve:
Roll truffles in powdered sugar, coconut, or extra pistachios for a decorative finish. Chill until ready to serve.
Notes
- Use high-quality white chocolate bars instead of chips for smoother melting.
- If your truffle mixture is too soft, chill longer before shaping.
- For extra flavor, add a teaspoon of orange zest or a splash of orange liqueur.
- These truffles make beautiful holiday gifts — package them in decorative tins or boxes.
- Let truffles sit at room temperature for 10 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 5 minutes