Cranberry Pistachio White Chocolate Truffles

Get the holiday spirit with Cranberry Pistachio White Chocolate Truffles, a no-bake delight that combines crunchy nuts and tangy fruit in a sweet treat.

Cranberry Pistachio White Chocolate Truffles Recipe

Cranberry Pistachio White Chocolate Truffles stands out as the ultimate festive dessert, perfect for the holiday season. Biting into the soft, luscious texture of white chocolate, enriched with tangy cranberries and crunchy pistachios. These truffles are not only pleasing to the palate but also to the eyes, with their cheerful array of Christmas colours and snowy powdered sugar coating. Ideal for gifting or adding a touch of elegance to your holiday table, this simple, no-bake recipe promises a delightful treat that captures the essence of Christmas joy.

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 pistachio
• 1/2 cup powdered sugar

Instructions

• First, in a small saucepan over low-medium heat melt butter, add heavy cream, and stir just to combine.
• Then stir in salt (and orange or vanilla extract if desired) and set aside.
• Over a double boiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT overheat the chocolate!!! Although it takes some time to melt completely, do not heat it above 105 F or the chocolate will separate and be unusable (if touched with a finger, it will feel about the same temperature as your body)
• Remove from heat and using a rubber spatula gently stir in a lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!! The butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
• Finally, stir in chopped cranberries and pistachio and let it sit at room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form.
• Then refrigerate for 2-3 hours (until firm).
• When the mixture is firmed, using a small spoon or a melon baler scoop out the mixture and roll into an inch ball. It might stick to your hands so clean your hands with a paper towel after rolling each ball.
• Finally, roll each truffle into powdered sugar to coat them well.
• Store in the fridge in airtight container up to 1 week or freeze for longer storage.

Serving Suggestions

Based on the festive and rich profile of the Cranberry Pistachio White Chocolate Truffles, here are some side serving suggestions:

• Spiced Orange Tea
• Peppermint Hot Chocolate
• Eggnog
• Gingerbread Latte
• Sparkling Cranberry Punch
• Chestnut Praline Coffee
• Cinnamon Chai
• Almond Biscotti
• Vanilla Bean Ice Cream
• Mulled Wine

Tips and Tricks

• When you melt the white chocolate together with butter and heavy cream, do it slowly and carefully, preferably using a double boiler or in short bursts in the microwave, stirring frequently to avoid burning the chocolate.
• Use a small cookie scoop or a teaspoon to scoop uniform balls of the truffle mixture.
• Once the balls have been formed, rolling them in powdered sugar not only adds an extra layer of sweetness but also gives them a festive snowball appearance.