Description
These Cranberry Pistachio White Chocolate Truffles are a delightful, easy-to-make treat combining creamy white chocolate with tart dried cranberries and crunchy pistachios. Rolled in powdered sugar, they offer a perfect balance of sweetness and texture, ideal for special occasions or gifting.
Ingredients
Scale
Truffle Mixture
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup dried cranberries, chopped
- 1/4 cup pistachios, chopped
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Melt the White Chocolate: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave the mixture in 30-second intervals, stirring after each interval, until the chocolate is completely melted and the mixture is smooth.
- Add Flavorings: Stir in the vanilla extract, chopped dried cranberries, and chopped pistachios until well incorporated into the melted white chocolate mixture.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours. This allows the mixture to firm up enough to be shaped into truffles.
- Form the Truffles: Once firm, use a spoon or cookie scoop to portion out the mixture. Roll each portion between your hands to form smooth, round balls.
- Coat the Truffles: Roll each formed truffle in powdered sugar to coat evenly, which adds sweetness and a delicate texture.
- Serve: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes to set before serving. This final chilling step helps maintain their shape and texture.
Notes
- Use good quality white chocolate chips for the best flavor and smoothness.
- Finely chop cranberries and pistachios for even distribution and texture.
- Roll the truffles quickly as the mixture can soften from body heat.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a festive touch, consider rolling the truffles in finely chopped pistachios or shredded coconut instead of powdered sugar.
