Cranberry 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
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 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
