Cranberry Pistachio White Chocolate Truffles Recipe

Introduction

These Cranberry Pistachio White Chocolate Truffles are a delightful treat combining creamy white chocolate with the tartness of dried cranberries and the crunch of toasted pistachios. Perfect for festive occasions or a special homemade gift, they offer a rich and satisfying bite with a hint of orange or vanilla.

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

1. Step 1: In a small saucepan over low to medium heat, melt the butter. Add the heavy cream and stir just until combined.
2. Step 2: Stir in the pinch of salt and the orange or vanilla extract if using. Set this mixture aside.
3. Step 3: Using a double boiler, melt the chopped white chocolate slowly, stirring gently until smooth. Avoid overheating; keep the temperature below 105°F to prevent the chocolate from separating.
4. Step 4: Remove the melted chocolate from heat. Using a rubber spatula, gently fold in the lukewarm butter and cream mixture. Make sure both mixtures are roughly the same temperature for a smooth blend.
5. Step 5: Stir in the chopped dried cranberries and 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 to 3 hours until firm.
6. Step 6: Once firm, scoop out the mixture with a small spoon or melon baller and roll into 1-inch balls. If the mixture sticks to your hands, wipe them clean with a paper towel between rolls.
7. Step 7: Roll each truffle in powdered sugar until well coated.
8. 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 citrus boost, use finely grated orange zest along with or instead of extract.
• Substitute pistachios with almonds or walnuts for a different nutty flavor.
• Keep your hands slightly cool when rolling truffles to prevent sticking.
• If the mixture becomes too soft to handle, chill it briefly before rolling.

Storage

Store truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to 3 months. To enjoy, thaw in the refrigerator overnight and bring to room temperature before serving. Avoid leaving truffles out at room temperature for extended periods as they can soften and lose shape.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark or milk chocolate instead of white chocolate?

Yes, you can substitute with dark or milk chocolate, but keep in mind that it will change the flavor and texture of the truffles. Adjust sweetness accordingly as dark chocolate is less sweet than white.

Why shouldn’t I overheat the white chocolate?

White chocolate can easily separate and become grainy if heated above 105°F. Keeping the temperature low ensures a smooth, glossy texture that blends well with the other ingredients.

Cranberry Pistachio White Chocolate Truffles Recipe

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4.9 from 145 reviews

These Cranberry Pistachio White Chocolate Truffles are a delightful and elegant treat combining creamy white chocolate, tart dried cranberries, and crunchy toasted pistachios. Coated in powdered sugar, these truffles offer a perfect balance of sweet, nutty, and fruity flavors, ideal for festive occasions or as a special homemade gift.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: About 30 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Truffle Base

• 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)

Mix-ins and Coating

• 1/3 cup finely chopped dried cranberries
• 1/3 cup finely chopped toasted pistachios
• 1/2 cup powdered sugar (for rolling)

Instructions

1. Melt Butter and Combine Cream: In a small saucepan over low to medium heat, melt the butter and add the heavy cream. Stir gently just to combine the two ingredients.
2. Add Flavorings: Stir in a pinch of salt and, if using, the orange or vanilla extract. Then set this mixture aside while you prepare the chocolate.
3. Melt White Chocolate: Using a double boiler, melt the finely chopped white chocolate, stirring occasionally until smooth and fully melted. Be careful not to heat above 105°F to avoid the chocolate from separating or becoming unusable. The temperature should feel approximately like body temperature to the touch.
4. Combine Butter Mixture with Chocolate: Remove the melted chocolate from heat and gently stir in the lukewarm butter and cream mixture using a rubber spatula. It is important that both mixtures are about the same temperature to ensure a smooth blend.
5. Add Cranberries and Pistachios: Fold in the finely chopped dried cranberries and toasted pistachios evenly into the chocolate mixture. Cover the bowl with plastic wrap directly on the surface to prevent a film from forming. Let it sit at room temperature for 1 hour.
6. Refrigerate to Firm: After sitting, refrigerate the mixture for 2 to 3 hours until firm and easy to handle for shaping.
7. Shape Truffles: Once firm, scoop small amounts of the mixture with a spoon or melon baller and roll into approximately 1-inch balls. To prevent sticking, clean your hands with a paper towel after shaping each truffle.
8. Coat with Powdered Sugar: Roll each truffle in powdered sugar until well coated. This adds a delicate sweetness and an attractive finish.
9. Store Properly: Store the truffles in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Notes

• Use a double boiler or a heatproof bowl over simmering water to gently melt white chocolate to avoid overheating.
• Maintaining temperature control when mixing the butter cream with chocolate is critical to avoid separation.
• Press plastic wrap directly onto the surface of the mixture during resting to prevent a dry skin from forming.
• For easier rolling, you can chill your hands or use gloves if mixture is too sticky.
• These truffles can be customized by substituting cranberries or pistachios with other dried fruits or nuts.

Keywords: white chocolate truffles, cranberry truffles, pistachio truffles, holiday desserts, homemade chocolates, creamy truffles