Description
Delight in these luscious Cranberry Pistachio White Chocolate Truffles, perfectly combining creamy white chocolate with tart dried cranberries and crunchy pistachios. Rolled in powdered sugar, these bite-sized treats are easy to make and perfect for festive occasions or elegant dessert trays.
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. Heat in 30-second intervals, stirring thoroughly after each, until the mixture is melted and smooth without any lumps.
- Add Flavorings: Stir in the vanilla extract followed by the chopped dried cranberries and pistachios, ensuring an even distribution in the white chocolate mixture.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to handle and shape into truffles.
- Form the Truffles: Using a spoon or cookie scoop, portion out the chilled mixture and roll it between your palms to create uniform balls.
- Coat the Truffles: Roll each truffle in the powdered sugar until fully coated for a sweet and snowy finish.
- Serve: Arrange the truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set before serving for the best texture and taste.
Notes
- Ensure the white chocolate is melted gently to avoid burning and a grainy texture.
- For a nut-free version, substitute pistachios with extra dried cranberries or seeds.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- These truffles can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
- Use good quality white chocolate chips for the best flavor and texture.
