Cranberry Pistachio White Chocolate Truffles Recipe
Introduction
Cranberry Pistachio White Chocolate Truffles offer a delightful combination of creamy sweetness and fruity crunch. These bite-sized treats are perfect for gifting or enjoying as a special indulgence during the holidays or any time of year.
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 just to combine.
- Step 2: Stir in the pinch of salt and orange or vanilla extract if using, then set the mixture aside.
- Step 3: Using a double boiler, gently melt the chopped white chocolate, stirring occasionally until smooth. Be careful not to heat the chocolate above 105°F to avoid separation. It should feel about the temperature of your body if touched.
- Step 4: Remove the melted chocolate from heat. Using a rubber spatula, gently fold in the lukewarm butter and cream mixture. Ensure both mixtures are roughly the same temperature to combine smoothly.
- Step 5: Stir in the chopped dried cranberries and toasted pistachios. Cover the mixture with plastic wrap pressed directly onto the surface to prevent a film from forming. Let it sit at room temperature for 1 hour, then refrigerate for 2–3 hours until firm.
- Step 6: Once firm, scoop out the mixture using 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 rolls.
- Step 7: Roll each truffle in powdered sugar to coat them evenly.
- Step 8: Store the truffles in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Tips & Variations
- For a different flavor, try using lemon or almond extract instead of orange or vanilla.
- Replace dried cranberries with chopped dried cherries or raspberries for a tart twist.
- Toast the pistachios lightly to bring out their nutty aroma before chopping.
- Roll truffles in cocoa powder or finely chopped nuts as an alternative coating.
- Use a candy thermometer to monitor the chocolate temperature precisely for best results.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them; just thaw in the fridge before serving. To reheat slightly, let them come to room temperature to soften but avoid direct heat to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of white chocolate?
Yes, you can substitute milk chocolate, but keep in mind the flavor and sweetness will differ. Adjust the powdered sugar coating as needed to balance the sweetness.
How can I prevent the truffles from sticking to my hands?
Keep your hands cool and dry while rolling. Wiping your hands with a damp paper towel between rolling each ball can also help reduce sticking.
PrintCranberry Pistachio White Chocolate Truffles Recipe
These Cranberry Pistachio White Chocolate Truffles are a luscious, creamy treat combining smooth white chocolate with buttery cream, tangy dried cranberries, and crunchy toasted pistachios. Perfect for holiday gifting or indulgent snacking, these truffles offer a delightful balance of sweetness, texture, and subtle citrus or vanilla aroma.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours, 25 minutes
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Mixture
- 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
Instructions
- Prepare butter and cream mixture: In a small saucepan over low-medium heat, melt the butter and add the heavy cream, stirring just until combined smoothly. Remove from heat, stir in a pinch of salt and orange or vanilla extract if using, and set aside to cool slightly.
- Melt white chocolate: Using a double boiler, gently melt the chopped white chocolate, stirring occasionally until smooth and fully melted. Careful not to overheat—keep temperature under 105°F to prevent chocolate from separating.
- Combine mixtures: Remove melted chocolate from heat and gently fold in the lukewarm butter and cream mixture using a rubber spatula. Ensure both mixtures are approximately the same temperature to maintain smoothness.
- Add cranberries and pistachios: Stir in the finely chopped dried cranberries and toasted pistachios until evenly distributed throughout the chocolate mixture.
- Chill mixture: Cover the bowl with plastic wrap pressed directly on the surface to prevent a film from forming. Let sit at room temperature for 1 hour, then refrigerate for 2-3 hours until firm.
- Form truffles: Once firm, scoop out the mixture with a small spoon or melon baller and roll into 1-inch balls. Wipe your hands with a paper towel between shaping truffles to prevent sticking.
- Coat truffles: Roll each truffle thoroughly in powdered sugar until well coated.
- Store: Place truffles in an airtight container. Refrigerate up to 1 week or freeze for extended storage.
Notes
- Do not overheat white chocolate; keep temperature below 105°F to avoid seizing.
- Press plastic wrap directly on the mixture while chilling to prevent a skin from forming.
- For flavor variation, use either orange or vanilla extract as preferred.
- Ensure butter and cream mixture is roughly the same temperature as the melted chocolate before combining to maintain smooth texture.
- Truffles may stick during rolling—clean hands often with a paper towel for best results.
Keywords: white chocolate truffles, cranberry pistachio truffles, holiday treats, no-bake sweets, creamy chocolate truffles
