Description
These indulgent Cranberry Pistachio White Chocolate Truffles are a delightful combination of sweet white chocolate, tangy dried cranberries, and crunchy pistachios, all rolled into bite-sized treats. Finished off with a light dusting of powdered sugar, these truffles are perfect for gift-giving or as a festive dessert.
Ingredients
Scale
- 1 cup white chocolate chips
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup powdered sugar (for coating)
Instructions
- In a medium saucepan, heat the heavy cream over low heat until it just begins to simmer.
- Remove the saucepan from the heat and add the white chocolate chips, stirring until completely smooth and melted.
- Stir in the vanilla extract and salt, mixing well.
- Gently fold in the chopped dried cranberries and pistachios.
- Refrigerate the mixture for at least 2 hours, or until it becomes firm and easy to handle.
- Once firm, use a small cookie scoop or spoon to scoop out small portions of the mixture. Roll each portion into a ball with your hands.
- Roll each truffle in powdered sugar to coat evenly.
- Store the truffles in an airtight container in the refrigerator until ready to serve.
Notes
- For a variation, you can substitute the pistachios with other nuts like almonds or walnuts.
- These truffles can also be rolled in cocoa powder, sprinkles, or melted chocolate for a different coating.
- You can make these truffles ahead of time and store them in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes