Cranberry Pistachio White Chocolate Truffles Recipe
These Cranberry Pistachio White Chocolate Truffles combine creamy white chocolate with the tangy sweetness of dried cranberries and the rich crunch of toasted pistachios. Coated in powdered sugar, these elegant truffles are perfect for holiday treats or special occasions, offering a luscious, melt-in-your-mouth experience with a delightful fruity and nutty twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 20 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Mixture
- 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 and Coating
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachios
- 1/2 cup powdered sugar (for coating)
Instructions
- Prepare Butter and Cream Mixture: In a small saucepan over low-medium heat, melt the butter and then add the heavy cream, stirring gently just to combine. Remove from heat, stir in a pinch of salt and orange or vanilla extract if using, and set aside to cool slightly.
- Melt White Chocolate: Using a double boiler, melt the chopped white chocolate slowly, stirring occasionally until smooth and fully melted. Be careful not to heat above 105°F to prevent the chocolate from separating. The chocolate should feel about body temperature to the touch.
- Combine Mixtures: Remove the melted chocolate from heat, then gently stir the lukewarm butter and cream mixture into it with a rubber spatula. The two mixtures should be approximately the same temperature to ensure a smooth blend.
- Add Cranberries and Pistachios: Stir in the finely chopped dried cranberries and toasted pistachios evenly into the chocolate mixture.
- Chill the Mixture: Cover the bowl with plastic wrap pressed directly onto the surface of the mixture to prevent a skin from forming. Let it rest at room temperature for 1 hour, then refrigerate for 2–3 hours until firm.
- Shape the Truffles: Once firm, scoop small amounts using a spoon or melon baller and roll into 1-inch balls. The mixture may stick to your hands; wipe your hands with a paper towel between rollings to keep clean.
- Coat in Powdered Sugar: Roll each truffle thoroughly in powdered sugar until well coated.
- Store Properly: Store the truffles in an airtight container in the refrigerator for up to 1 week or freeze them for longer storage.
Notes
- Do not overheat the white chocolate or it will separate and become unusable.
- Butter and cream mixture should be around the same temperature as the melted chocolate for smooth incorporation.
- Pressing plastic wrap directly on the chocolate mixture prevents a skin from forming during resting.
- Wipe hands between rolling truffles to prevent sticking and ensure neat balls.
- For a flavor variation, try substituting orange extract with vanilla or almond extract.
- Store truffles refrigerated or frozen to maintain freshness and texture.
Keywords: white chocolate truffles, cranberry truffles, pistachio truffles, holiday desserts, no bake truffles, easy truffle recipe
