Cranberry Pistachio White Chocolate Truffles Recipe
Introduction
Cranberry Pistachio White Chocolate Truffles are a delightful treat combining creamy white chocolate with tart cranberries and crunchy pistachios. These elegant little bites are perfect for holiday gifting or a special dessert. Easy to make and beautifully flavored, they’re sure to impress.
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 briefly just to combine.
- Step 2: Stir in the pinch of salt and, if using, the orange or vanilla extract. Remove from heat and set aside.
- Step 3: Using a double boiler, melt the finely chopped white chocolate slowly, stirring casually until smooth. Be careful not to overheat—keep the temperature below 105°F to avoid separation.
- Step 4: Remove the chocolate from heat. Gently stir in the lukewarm butter and cream mixture using a rubber spatula. Ensure both mixtures are approximately the same temperature before combining.
- Step 5: Fold in the chopped cranberries and pistachios. Cover the mixture with plastic wrap pressed directly on the surface to prevent a skin from forming. Let it sit at room temperature for 1 hour, then refrigerate for 2 to 3 hours until firm.
- Step 6: Once firm, scoop out the mixture with a small spoon or melon baller and roll into 1-inch balls. If the mixture sticks to your hands, clean them with a paper towel between each roll.
- Step 7: Roll each truffle in powdered sugar to coat thoroughly.
- Step 8: Store the truffles in an airtight container in the refrigerator for up to 1 week or freeze them for longer storage.
Tips & Variations
- Use high-quality white chocolate for the best flavor and smooth texture.
- To toast pistachios, spread them on a baking sheet and roast at 350°F for 5–7 minutes until fragrant.
- Try subbing dried cherries or apricots for the cranberries for a different fruity twist.
- For a hint of spice, add a pinch of cinnamon or chili powder to the chocolate mixture.
- Dust truffles with cocoa powder or finely chopped nuts instead of powdered sugar for variety.
Storage
Keep the truffles refrigerated in an airtight container for up to one week. For longer storage, freeze them in a sealed container for up to three months. To serve, thaw in the refrigerator for a few hours. Avoid leaving truffles at room temperature for extended periods to maintain their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white chocolate chips instead of chopped white chocolate?
Yes, white chocolate chips can be used, but be sure they are high quality and melt smoothly. Chop them slightly if they are large, to help them melt evenly.
Why should I not overheat the white chocolate?
White chocolate is sensitive to heat and can separate or become grainy if heated above 105°F. Melting it gently preserves its smooth texture and ensures the truffles have the right consistency.
PrintCranberry Pistachio White Chocolate Truffles Recipe
Deliciously creamy Cranberry Pistachio White Chocolate Truffles combine the sweetness of white chocolate with tangy dried cranberries and crunchy toasted pistachios. These elegant no-bake treats are perfect for gifting or enjoying as a refined dessert, featuring a smooth, melt-in-your-mouth texture coated in a delicate dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours (including chilling time)
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 and Coating
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachios
- 1/2 cup powdered sugar (for coating)
Instructions
- Melt Butter and Cream: In a small saucepan over low to medium heat, melt the butter. Add the heavy cream and stir gently until just combined.
- Season Mixture: Stir in a pinch of salt and the optional orange or vanilla extract, then set the mixture aside to cool slightly.
- Melt White Chocolate: Using a double boiler, gently melt the chopped white chocolate, stirring occasionally until smooth and fully melted. Be careful not to heat above 105°F to prevent the chocolate from separating.
- Combine Mixtures: Remove the chocolate from heat. Using a rubber spatula, gently fold in the lukewarm butter and cream mixture, ensuring both are around the same temperature to maintain a smooth texture.
- Add Cranberries and Pistachios: Stir in the finely chopped dried cranberries and toasted pistachios. Cover the mixture with plastic wrap pressed directly onto the surface to prevent a film from forming, and let it sit at room temperature for 1 hour before refrigerating for 2 to 3 hours until firm.
- Form Truffles: Once firm, scoop out the mixture using a small spoon or melon baller and roll into 1-inch balls. To prevent sticking, clean your hands with a paper towel between rolling each ball.
- Coat with Powdered Sugar: Roll each truffle thoroughly in powdered sugar to coat evenly.
- Store: Keep the truffles in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Notes
- Use a double boiler for melting white chocolate to avoid overheating and seizing.
- Ensure the butter and cream mixture is roughly the same temperature as the melted chocolate before combining to keep a smooth consistency.
- Press plastic wrap directly onto the surface of the mixture to prevent an unwanted film.
- Rolling the truffles can be sticky; clean hands frequently to make the process easier.
- Store truffles in an airtight container to maintain freshness and prevent moisture absorption.
Keywords: white chocolate truffles, cranberry pistachio truffles, no-bake desserts, holiday treats, creamy truffles
