Cranberry Pistachio White Chocolate Truffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Refrigerate to Firm: After sitting, refrigerate the mixture for 2 to 3 hours until firm and easy to handle for shaping.
- 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.
- Coat with Powdered Sugar: Roll each truffle in powdered sugar until well coated. This adds a delicate sweetness and an attractive finish.
- 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
