Description
Delight in these luscious Cranberry Pistachio White Chocolate Truffles, combining creamy white chocolate with tart dried cranberries and crunchy pistachios. Perfectly coated in powdered sugar, these no-bake truffles make an exquisite treat for holidays, special occasions, or anytime you crave a sweet, elegant bite.
Ingredients
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 Chocolate: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring thoroughly after each, until the mixture is fully melted and smooth, ensuring no lumps remain.
- Add Flavorings: Stir in the vanilla extract, followed by the chopped dried cranberries and chopped pistachios, evenly distributing the ingredients throughout the chocolate mixture.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours, or until it has firmed up sufficiently to be shaped by hand.
- Form Truffles: Using a spoon or cookie scoop, portion out the chilled mixture and roll each portion into a smooth ball between your palms.
- Coat Truffles: Roll each truffle ball in powdered sugar to give a beautiful, sweet outer layer that also prevents sticking.
- Final Chill: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set before serving.
Notes
- For a firmer texture, freeze the truffles for 15 minutes before rolling.
- Store truffles in an airtight container in the refrigerator for up to one week.
- To make them dairy-free, substitute heavy cream with coconut cream and use dairy-free white chocolate chips.
- Feel free to substitute pistachios with almonds or walnuts for a different nutty flavor.
- Rolling truffles in finely shredded coconut or cocoa powder is a tasty alternative to powdered sugar.
