Cranberry Pistachio White Chocolate Truffles Recipe

Introduction

Cranberry Pistachio White Chocolate Truffles offer a delightful blend of creamy sweetness, tart cranberries, and crunchy pistachios. These bite-sized treats are perfect for special occasions or simply to enjoy a luxurious homemade dessert.

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

1. Step 1: In a small saucepan over low-medium heat, melt the butter. Add the heavy cream and stir just until combined.
2. Step 2: Stir in the pinch of salt and the orange or vanilla extract if using, then set the mixture aside.
3. Step 3: Using a double boiler, melt the chopped white chocolate gently, stirring occasionally until smooth and fully melted. Avoid overheating; keep the chocolate below 105°F to prevent it from separating.
4. Step 4: Remove the chocolate from heat and gently fold in the lukewarm butter and cream mixture using a rubber spatula. Ensure both mixtures are roughly the same temperature to combine well.
5. Step 5: Stir in the chopped dried cranberries and toasted pistachios. Cover with plastic wrap pressed directly onto the surface to prevent a film from forming, and let it sit at room temperature for one hour. Then refrigerate for 2 to 3 hours until firm.
6. Step 6: Once firm, scoop the mixture with a small spoon or melon baller and roll into approximately one-inch balls. If the mixture sticks, wipe your hands with a paper towel between each truffle.
7. Step 7: Roll each truffle generously in powdered sugar to coat evenly.

Tips & Variations

• For added flavor, briefly toast the pistachios before chopping to enhance their nuttiness.
• You can substitute orange extract with almond extract for a different aromatic touch.
• If the mixture becomes too soft to roll, chill it a little longer in the fridge before shaping.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for 10 to 15 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chopped white chocolate?

Yes, you can substitute with high-quality white chocolate chips. Just ensure they are fully melted and do not overheat during melting.

Can I freeze these truffles?

Yes, truffles freeze well. Place them on a baking sheet until firm, then transfer to an airtight container and freeze for up to two months. Thaw in the refrigerator before enjoying.

Cranberry Pistachio White Chocolate Truffles Recipe

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★★★★★

4.9 from 118 reviews

These Cranberry Pistachio White Chocolate Truffles are a delightful and elegant treat perfect for holidays or special occasions. Rich white chocolate blended with butter and cream creates a smooth, creamy center studded with tart dried cranberries and crunchy toasted pistachios. Rolled in powdered sugar for a delicate finish, these truffles offer a perfect balance of sweet, fruity, and nutty flavors with a melt-in-your-mouth texture.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 20 minutes
• Yield: About 24 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Truffle Base

• 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)

Add-ins

• 1/3 cup finely chopped dried cranberries
• 1/3 cup finely chopped toasted pistachios

Coating

• 1/2 cup powdered sugar

Instructions

1. Melt Butter and Cream: In a small saucepan over low-medium heat, melt the butter and add the heavy cream. Stir gently just to combine the ingredients without boiling.
2. Add Flavorings: Stir in a pinch of salt and the optional orange or vanilla extract. Remove from heat and set aside to warm.
3. Melt White Chocolate: Using a double boiler, gently melt the chopped white chocolate, stirring casually until smooth and fully melted. Be careful not to heat above 105°F to avoid melting the chocolate improperly.
4. Combine Mixtures: Remove the melted chocolate from heat and gradually fold in the lukewarm butter and cream mixture using a rubber spatula. Ensure both mixtures are around the same temperature to maintain a smooth texture.
5. Add Cranberries and Pistachios: Stir in the finely chopped dried cranberries and toasted pistachios until evenly distributed throughout the chocolate mixture. Cover with plastic wrap directly on the surface to prevent a film from forming and let sit at room temperature for 1 hour.
6. Chill the Mixture: Refrigerate the mixture for 2-3 hours until it firms up enough to handle.
7. Form Truffles: Using a small spoon or melon baller, scoop out portions of the firmed mixture and roll into 1-inch balls. Wipe your hands after each ball to prevent sticking.
8. Coat Truffles: Roll each truffle thoroughly in powdered sugar to coat them evenly before serving or storing.

Notes

• Ensure the butter and cream mixture is lukewarm and close in temperature to the melted chocolate before combining to prevent separation.
• Use a double boiler or a heatproof bowl over simmering water to gently melt the white chocolate without overheating.
• Press plastic wrap directly onto the surface of the truffle mixture during resting to avoid a tough skin forming.
• Rolled truffles can be stored in an airtight container in the refrigerator for up to one week.

Keywords: white chocolate truffles, cranberry pistachio truffles, holiday sweets, no bake truffles, creamy truffles