Cranberry Pistachio Truffles
Delightfully creamy truffles made from white chocolate, chewy cranberries, and crunchy pistachios, perfect for holiday gifting or special occasions.
Ingredients
For the truffles
- 8 oz white chocolate, chopped Use high-quality white chocolate for the best texture.
- 1 cup heavy cream Simmer on medium heat for melting.
- 1/2 cup dried cranberries, chopped Adds sweetness and chewy texture.
- 1/2 cup pistachios, chopped For crunch and garnish.
- 1 tsp vanilla extract Enhances flavor.
- a pinch salt Balances sweetness.
For rolling (optional)
- 1/2 cup chopped pistachios For additional coating.
- 1/2 cup shredded coconut For a tropical twist.
Instructions
Preparation
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove the pan from heat and add the chopped white chocolate. Stir until completely melted.
- Mix in the chopped dried cranberries, chopped pistachios, vanilla extract, and a pinch of salt.
- Transfer the mixture to a bowl and refrigerate for about 2 hours, or until firm enough to scoop.
Rolling and Serving
- Once firm, scoop out portions and roll them into balls with your hands.
- If desired, roll the truffles in extra chopped pistachios or shredded coconut.
- Serve immediately or place them in paper cups for gifting.
Notes
Store truffles in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months. Thaw in the fridge before serving. For a vegan option, use dairy-free chocolate and coconut cream.