Cranberry 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
Scale
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
