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Decadent Cranberry Pistachio White Chocolate Truffles

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Indulge in these elegant truffles made with creamy white chocolate, tart cranberries, and crunchy pistachios, perfect for celebrations or as gifts.

Ingredients

Scale
  • 8 oz White Chocolate (quality chips or bars)
  • 1 cup Cranberries (fresh or dried, Craisins preferred)
  • 1 cup Pistachios (unsalted)
  • 4 tbsp Butter (unsalted)
  • 1/2 cup Heavy Cream
  • 1 cup Powdered Sugar (for rolling)

Instructions

  1. Chop the white chocolate into small pieces if using bars. Measure out heavy cream and set aside powdered sugar.
  2. In a medium saucepan over low heat, combine heavy cream and butter. Stir gently until the butter melts and the mixture simmers.
  3. Add the chopped white chocolate to the saucepan and stir continuously until melted evenly.
  4. Once melted, remove from heat and fold in cranberries, mixing well.
  5. Cool the mixture for about 10 minutes, cover with plastic wrap, and refrigerate for 2 hours until firm.
  6. Finely chop unsalted pistachios and place them in a shallow dish.
  7. Scoop out small portions of the chilled mixture and roll into balls the size of walnuts.
  8. Roll each truffle in the chopped pistachios until well coated.
  9. Dust the truffles lightly with powdered sugar.
  10. Chill the truffles again for 30 minutes before serving.

Notes

For extra flavor, add a teaspoon of orange zest to the mixture. Store in the refrigerator for up to two weeks.

Nutrition

Find it online: https://maymentora.com/cranberry-pistachio-truffles-recipe/