Cranberry Pistachio White Chocolate Truffles
WHAT ARE THESE?
These Truffles are pretty candy balls that look like tiny snowballs with red and green sparkles inside that you don’t have to bake. They’re made by mixing melted white chocolate with chopped dried cranberries and pistachios. You just chill the mixture, roll it into small balls, and then cover them with more white chocolate or powdered sugar. Upon biting you get creamy chocolate, tart cranberry, and salty nut crunch all at the same time. They’re super easy to make and they look fancy on a Christmas plate. Also, people love getting them as gifts.
Cranberry Pistachio White Chocolate Truffles
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INGREDIENTS
- 🔴 8 oz good-quality white chocolate, finely chopped
- 🔴 ¼ cup heavy cream
- 🔴 ⅓ cup dried cranberries, finely chopped
- 🔴 ⅓ cup shelled pistachios, finely chopped (plus extra for rolling)
- 🔴 1 tsp pure vanilla extract, finely chopped (kidding!)
- 🔴 Pinch of sea salt
- 🔴 Coating: 8–10 oz additional melted white chocolate OR powdered sugar / finely chopped pistachios
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DIRECTIONS
– Place the 8 oz chopped white chocolate in a medium bowl.
– Heat the cream until it just begins to simmer (do not boil), then pour over the chocolate. Let sit 2 minutes, then whisk until completely smooth.
– Stir in the chopped cranberries, pistachios, vanilla/orange zest, and salt.
– Cover and refrigerate 2–3 hours until firm enough to scoop.
– Scoop teaspoon-sized balls (a small cookie scoop works perfectly) and roll quickly between your palms to round them.
– Roll in melted white chocolate, powdered sugar, or more crushed pistachios. –
– Let set on parchment at room temp or in the fridge. Store in an airtight container up to 2 weeks (refrigerated).
❄️ Must-Know Tips for Perfect Truffles ❄️
- ✧
Use real white chocolate (one that lists cocoa butter in the ingredients). Can’t say this enough. - ✧
Chop the cranberries and pistachios very finely — big chunks make rolling messy and the truffles less elegant. - ✧
Work quickly when rolling — if the mixture gets too warm it sticks to your hands. Keep palms cool or lightly coat them with powdered sugar. - ✧
They taste even better after 24 hours — the cranberry and pistachio flavors bloom and the texture becomes perfectly fudgy.
Of course, we all want to modify our recipes so that they fit into our likes and tastes, or even our health or for a better overall aesthetic. Here are some modifications that are common with this recipe.
Scroll down below to see which ones you may fancy …
And Happy Holidays if you’re making them around then, if not … happy baking.
– Cranby
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Dark Chocolate Drizzle After coating in white chocolate, drizzle with melted dark (60-70%) chocolate. # 1 modification to this recipe. |
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Candied Orange Peel Add ¼ cup finely chopped candied orange peel into the ganache (or press pieces on top). |
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Espresso Powder Finish Roll finished truffles lightly in instant espresso powder or very fine coffee grounds. Gives a subtle mocha kick. |
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Rose Water & Cardamom Add ½ tsp rose water + ¼ tsp ground cardamom to the ganache. Looks good in a gift box. |
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Maple-Glazed Warm 2 Tbsp real maple syrup with 1 Tbsp butter and lightly brush or dip the finished truffles. A New-England- twist. |
