Introduction

Cranberry Pistachio White Chocolate Truffles are a delightful treat that combines creamy white chocolate with bright dried cranberries and crunchy pistachios. These homemade truffles are perfect for sharing during the holidays or as a special indulgence any time of year.

A close-up image of a round white ball-shaped dessert covered in powdered sugar, with the inside showing two visible layers. The outer layer is smooth, creamy white dough with a dusting of white powdered sugar. The inner layer is filled with bright red fruit pieces and small green nut fragments, creating a colorful contrast. The texture inside looks soft and slightly crumbly. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a small saucepan over low-medium heat, melt the butter. Add the heavy cream and stir just to combine.

Step 2: Stir in the pinch of salt and the orange or vanilla extract if using, then set the mixture aside.
Step 3: Using a double boiler, melt the finely chopped white chocolate slowly, stirring gently until smooth and fully melted. Avoid overheating—do not heat above 105°F to prevent the chocolate from separating.
Step 4: Remove the chocolate from heat and gently fold in the lukewarm butter and cream mixture using a rubber spatula. The two mixtures should be close to the same temperature for best results.

Step 5: Stir in the chopped dried cranberries and toasted 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 one hour, then refrigerate for 2–3 hours until firm.
Step 6: Once firm, scoop out the mixture using 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 after rolling each ball.
Step 7: Roll each truffle in powdered sugar to coat well.

Step 8: Store the truffles in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Tips & Variations

Toast the pistachios lightly to enhance their flavor and crunch.
Add a splash of liqueur like Grand Marnier or Amaretto to the cream mixture for an adult twist.

Use a digital thermometer to monitor the chocolate temperature carefully during melting.
Substitute dried cherries or blueberries for cranberries for a different fruity note.

Storage

Store these truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to three months. To serve after freezing, thaw in the refrigerator overnight and then bring to room temperature before eating.

How to Serve

The image shows smooth, round white chocolate truffles dusted with a fine white powder layer on the outside. Inside each truffle, a creamy white base is speckled with small pieces of bright red cranberries and green pistachios, adding texture and color contrast. The truffles are arranged closely on a white marbled surface, with one truffle cut in half in the foreground, revealing two main layers: the outer powdery white coat and the inner creamy white filling full of embedded red and green bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

Yes, you can substitute milk or dark chocolate, but keep in mind that the flavor and sweetness will change. Adjust the amount of powdered sugar if needed.

Why should I avoid overheating the white chocolate?

White chocolate melts at a lower temperature than other chocolates and can separate if overheated above 105°F. This causes it to become grainy and unusable, so melting gently is essential for smooth truffles.