Cranberry Pistachio White Chocolate Truffles Recipe
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.
- 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
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
- 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.
- Add Flavorings: Stir in a pinch of salt and the optional orange or vanilla extract. Remove from heat and set aside to warm.
- 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.
- 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.
- 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.
- Chill the Mixture: Refrigerate the mixture for 2-3 hours until it firms up enough to handle.
- 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.
- 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
