Description
These Cranberry Pistachio White Chocolate truffles provide an irresistible blend of creamy chocolate, tart cranberries, and crunchy pistachios, perfect for gatherings or a special treat.
Ingredients
Scale
- 8 oz white chocolate
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1 tsp orange or vanilla extract
- 1 cup dried cranberries
- 1/2 cup toasted pistachios
- 1 cup powdered sugar
Instructions
- Melt unsalted butter in a small saucepan and stir in heavy cream, salt, and extract if using.
- Melt white chocolate in a double boiler until smooth and silky.
- Fold the butter mixture into the melted chocolate gently.
- Stir in chopped cranberries and pistachios until evenly distributed.
- Chill the mixture for 2 to 3 hours or until firm.
- Scoop out tablespoon-sized portions and roll into smooth balls.
- Coat each truffle in powdered sugar and place on a serving tray.
Notes
Store truffles in an airtight container in the refrigerator for up to one week.
Freeze truffles for up to 3 months, wrapping them well to prevent freezer burn.
If mixture feels too soft while rolling, chill for an additional 30 minutes.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg