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Festive Cranberry Pistachio Truffles with White Chocolate Delight

A creamy, sweet truffle combining white chocolate,cranberries, and pistachios for a festive holiday treat. Perfect for desserttables or gifting.
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Prep Time 15 minutes
Resting Time 3 hours
Total Time 3 hours 15 minutes
Servings: 20 Truffles
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method

Ingredients
  

  • 11 oz. white chocolate – chopped into small pieces
  • 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

Method
 

  1. Prepare the Ganache: In a heatproof bowl, combine the chopped white chocolate, unsalted butter, heavy cream, and a pinch of salt. Set the bowl over a pot of simmering water (double boiler method) and stir until the mixture is melted and smooth. Stir in the orange or vanilla extract, if using.
  2. Incorporate the Cranberries : Remove the bowl from heat and gently fold in the finely chopped dried cranberries.
  3. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 2–3 hours, or until the mixture is firm enough to handle.
  4. Shape the Truffles: Scoop small portions of the mixture using a teaspoon or a small cookie scoop. Roll into bite-sized balls with your hands.
  5. Coat with Pistachios: Roll each truffle in the finely chopped toasted pistachios until fully coated.
  6. Finish with Powdered Sugar: Lightly dust the truffles with powdered sugar for a final touch.
  7. Chill and Serve: Place the truffles on a parchment-lined tray and refrigerate for another 30 minutes to set. Serve chilled or at room temperature.