Cranberry Pistachio White Chocolate Truffles Recipe

Introduction

Cranberry pistachio white chocolate truffles are a delightful treat combining creamy sweetness with a tart and nutty crunch. These bite-sized confections are perfect for gifting or enjoying as an elegant dessert.

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

Instructions

1. Step 1: In a small saucepan over low to medium heat, melt the butter. Add the heavy cream and stir just to combine.
2. Step 2: Stir in the pinch of salt and the orange or vanilla extract if using, then set the mixture aside.
3. Step 3: Using a double boiler, melt the finely chopped white chocolate slowly, stirring occasionally until smooth. Be careful not to overheat; the temperature should not exceed 105°F (about body temperature) to avoid separation.
4. Step 4: Remove the chocolate from heat. Gently fold the lukewarm butter and cream mixture into the melted chocolate using a rubber spatula. Both mixtures should be roughly the same temperature for best results.
5. Step 5: Stir in the chopped cranberries and pistachios. Cover the mixture with plastic wrap pressed directly onto the surface to prevent a film from forming. Let it sit at room temperature for 1 hour, then refrigerate for 2 to 3 hours until firm.
6. Step 6: Once firm, scoop the mixture with a small spoon or melon baller and roll into 1-inch balls. If the mixture sticks to your hands, wipe them with a paper towel between rolls.
7. Step 7: Roll each truffle in the powdered sugar until coated well.
8. Step 8: Store the truffles in an airtight container in the fridge for up to 1 week or freeze them for longer storage.

Tips & Variations

• Toast pistachios before chopping to enhance their flavor and crunch.
• Try substituting dried cherries or blueberries for cranberries for a different fruit twist.
• Use orange extract to add a bright citrus note that complements the white chocolate.
• For easier rolling, chill your hands with cold water before shaping each truffle.

Storage

Keep the truffles in an airtight container in the refrigerator for up to one week. To freeze, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container; they can be stored for several months. Thaw in the refrigerator before serving. If powdered sugar coating softens, a light dusting before serving refreshes their appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a microwave instead of a double boiler to melt the white chocolate?

Yes, you can melt white chocolate in the microwave in short 15-20 second bursts, stirring between each. Be very careful not to overheat, as white chocolate burns easily and can become grainy or separate.

What is the best way to chop the dried cranberries and pistachios finely?

Use a sharp knife and chop the dried cranberries and toasted pistachios on a cutting board into small, uniform pieces for even distribution throughout the truffles. Alternatively, pulse briefly in a food processor, but avoid turning them into a powder.

Cranberry Pistachio White Chocolate Truffles Recipe

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Delight in these Cranberry Pistachio White Chocolate Truffles, a decadent treat combining creamy white chocolate, tart dried cranberries, and crunchy toasted pistachios. Perfect for holiday gifting or a special indulgence, these truffles offer a luscious blend of flavors with a delicate orange or vanilla hint and a smooth, melt-in-your-mouth texture.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes
• Yield: About 30 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Truffle Base

• 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)

Mix-Ins & Coating

• 1/3 cup finely chopped dried cranberries
• 1/3 cup finely chopped toasted pistachios
• 1/2 cup powdered sugar

Instructions

1. Melt Butter and Cream: In a small saucepan over low-medium heat, melt the butter. Add the heavy cream and gently stir just to combine. Stir in a pinch of salt and your choice of 1 teaspoon orange or vanilla extract if using. Remove from heat and set aside, ensuring the mixture is lukewarm.
2. Melt White Chocolate: Using a double boiler, melt the finely chopped white chocolate slowly, stirring occasionally until smooth and completely melted. Take care not to exceed 105°F to prevent the chocolate from separating; it should feel about body temperature to the touch.
3. Combine Mixtures: Remove the melted chocolate from heat. Gradually and gently fold the lukewarm butter and cream mixture into the chocolate using a rubber spatula, ensuring temperatures are similar to maintain smoothness.
4. Add Cranberries and Pistachios: Stir in the finely chopped dried cranberries and toasted pistachios evenly throughout the chocolate mixture.
5. Set the Mixture: Cover the mixture with plastic wrap pressed directly onto its surface to prevent film formation. Let it sit at room temperature for one hour, then refrigerate for 2 to 3 hours until firm.
6. Shape Truffles: Once firm, use a small spoon or melon baller to scoop portions and roll into approximately 1-inch balls. If the mixture sticks, wipe your hands with paper towels between rolling each truffle.
7. Coat with Powdered Sugar: Roll each formed truffle in powdered sugar to coat thoroughly.
8. Storage: Store the truffles in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Notes

• Do not overheat the white chocolate to avoid separation; keep temperature below 105°F.
• Ensure the butter and cream mixture is approximately the same temperature as the melted chocolate before combining to achieve a smooth ganache.
• Press plastic wrap directly on the surface of the truffle mixture while setting to prevent a dry film from forming.
• If the mixture sticks to your hands while rolling, clean your hands with a paper towel between each truffle.
• Truffles can be kept refrigerated up to one week or frozen for extended storage.

Keywords: white chocolate truffles, cranberry pistachio truffles, holiday dessert, no bake truffles, festive sweets, homemade truffles