Cranberry Pistachio White Chocolate Truffles Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add Cranberries and Pistachios: Stir in the finely chopped dried cranberries and toasted pistachios evenly throughout the chocolate mixture.
- 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.
- 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.
- Coat with Powdered Sugar: Roll each formed truffle in powdered sugar to coat thoroughly.
- 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
