White Chocolate Cranberry Pistachio Truffles Recipe: A Decadent Holiday Treat

Why You’ll Love This Recipe

These White Chocolate Cranberry Pistachio Truffles are not only incredibly easy to make but also full of festive flavors that will impress any guest. The creamy texture of the white chocolate pairs beautifully with the tartness of the cranberries and the crunchiness of the pistachios. They are also customizable—if you prefer a different extract or want to try a variation in nuts, you can make them your own. Whether for a holiday party, a gift, or a sweet treat for yourself, these truffles are always a crowd-pleaser.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 11 oz white chocolate, finely chopped

• 5 tablespoons unsalted butter

• 3 tablespoons heavy cream

• Pinch of salt

• 1 teaspoon orange or vanilla extract (optional)

• ⅓ cup dried cranberries, finely chopped

• ⅓ cup toasted pistachios, finely chopped

• ½ cup powdered sugar (for coating)

Directions

1. Prepare the Cream Mixture:
   In a small saucepan, melt the butter over low-medium heat. Add the heavy cream and stir until combined. Stir in a pinch of salt and the orange or vanilla extract, if using. Set aside to cool slightly.

2. Melt the White Chocolate:
   Place the chopped white chocolate in a heatproof bowl over a double boiler. Stir gently as it melts until smooth and fully melted. Keep the temperature below 105°F to prevent the chocolate from separating. It should feel lukewarm to the touch.

3. Combine Mixtures:
   Using a rubber spatula, gently fold the lukewarm butter and cream mixture into the melted chocolate. Make sure both mixtures are at similar temperatures for a smooth blend.

4. Add Mix-Ins:
   Stir in the chopped cranberries and pistachios until evenly distributed. Cover the surface of the mixture with plastic wrap, pressing it directly onto the top to prevent a skin from forming. Let the mixture rest at room temperature for 1 hour, then refrigerate for 2-3 hours until firm.

5. Shape the Truffles:
   Once firm, use a small spoon or melon baller to scoop out portions of the mixture. Roll them into 1-inch balls with your hands. If the mixture sticks, wipe your hands clean with a paper towel between rolls.

6. Coat in Powdered Sugar:
   Roll each truffle in powdered sugar until fully coated.

7. Store:
   Place the truffles in an airtight container and refrigerate for up to 1 week. For longer storage, freeze and thaw as needed.

Servings and Timing

• Servings: 20 truffles

• Total Time: 1 hour 30 minutes (includes chilling time)

• Prep Time: 25 minutes

• Cook Time: 5 minutes

• Chilling Time: 2-3 hours

Variations

• Different Extracts: Try using almond, hazelnut, or mint extract in place of orange or vanilla for a unique twist.

• Nuts: Feel free to substitute pistachios with other nuts like walnuts, almonds, or hazelnuts.

• Coating: Instead of powdered sugar, you could roll the truffles in cocoa powder or finely chopped nuts for a different texture and flavor.

• Dried Fruits: If cranberries aren’t your favorite, dried cherries or raisins are excellent alternatives.

Storage/Reheating

• Storage: Keep the truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months—just allow them to thaw at room temperature before serving.

• Reheating: There’s no need to reheat these truffles as they’re meant to be enjoyed cold. Simply remove from the fridge or freezer and let them sit for a few minutes before serving.

FAQs

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

Yes, you can substitute milk or dark chocolate for a different flavor profile, but it will change the overall taste and texture of the truffles.

2. Can I make these truffles ahead of time?

Absolutely! These truffles store well in the refrigerator for up to a week and can even be frozen for longer storage.

3. Do I have to use heavy cream?

Heavy cream provides a rich, smooth texture for the truffles, but you can substitute it with half-and-half or coconut cream if desired.

4. Can I use pre-chopped pistachios and cranberries?

Yes, pre-chopped pistachios and cranberries will work, but make sure they are finely chopped to avoid large chunks in the truffles.

5. What can I use if I don’t have a double boiler?

You can place a heatproof bowl over a saucepan of simmering water to create a makeshift double boiler.

6. How do I prevent the chocolate from seizing up when melting?

Keep the temperature of the chocolate low and stir gently. Avoid getting any water into the chocolate, as this can cause it to seize.

7. Can I use a different kind of sugar for coating?

While powdered sugar is traditional, you could roll the truffles in cocoa powder, crushed nuts, or shredded coconut for a different coating.

8. How do I make these truffles dairy-free?

You can use dairy-free white chocolate and substitute coconut cream for the heavy cream to make the truffles dairy-free.

9. Can I add other spices to these truffles?

Yes, you can add spices like cinnamon, nutmeg, or cardamom to the chocolate mixture for a spiced variation.

10. How long should I chill the truffle mixture?

The mixture should be chilled in the fridge for 2-3 hours to firm up enough to roll into truffles.

Conclusion

These White Chocolate Cranberry Pistachio Truffles are a luxurious and festive treat that everyone will love. With their smooth texture, delightful crunch, and just the right amount of sweetness, they make the perfect gift or party snack. The best part? They’re incredibly easy to make and can be customized to suit your taste. Whether you’re making them for a special occasion or simply indulging, these truffles are sure to impress!

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White Chocolate Cranberry Pistachio Truffles Recipe: A Decadent Holiday Treat

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These White Chocolate Cranberry Pistachio Truffles are a decadent holiday treat with a creamy white chocolate base, tart cranberries, and crunchy pistachios, making them an indulgent snack or perfect gift.

• Author: Janet
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 30 minutes
• Yield: 20 truffles
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

11 oz white chocolate, finely chopped

5 tablespoons unsalted butter

3 tablespoons heavy cream

Pinch of salt

1 teaspoon orange or vanilla extract (optional)

⅓ cup dried cranberries, finely chopped

⅓ cup toasted pistachios, finely chopped

½ cup powdered sugar (for coating)

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Instructions

1. In a small saucepan, melt the butter over low-medium heat. Add the heavy cream and stir until combined. Stir in a pinch of salt and the orange or vanilla extract, if using. Set aside to cool slightly.
2. Place the chopped white chocolate in a heatproof bowl over a double boiler. Stir gently as it melts until smooth and fully melted. Keep the temperature below 105°F to prevent the chocolate from separating.
3. Using a rubber spatula, gently fold the lukewarm butter and cream mixture into the melted chocolate. Make sure both mixtures are at similar temperatures for a smooth blend.
4. Stir in the chopped cranberries and pistachios until evenly distributed. Cover the surface of the mixture with plastic wrap, pressing it directly onto the top to prevent a skin from forming. Let the mixture rest at room temperature for 1 hour, then refrigerate for 2-3 hours until firm.
5. Once firm, use a small spoon or melon baller to scoop out portions of the mixture. Roll them into 1-inch balls with your hands. If the mixture sticks, wipe your hands clean with a paper towel between rolls.
6. Roll each truffle in powdered sugar until fully coated.
7. Place the truffles in an airtight container and refrigerate for up to 1 week. For longer storage, freeze and thaw as needed.

Notes

• Try different extracts like almond, hazelnut, or mint for unique flavor variations.
• Substitute pistachios with walnuts, almonds, or hazelnuts for a different nutty flavor.
• Use cocoa powder or finely chopped nuts as an alternative to powdered sugar for coating.
• For a dairy-free version, use dairy-free white chocolate and coconut cream instead of heavy cream.
• These truffles can be stored in the fridge for up to a week, or frozen for longer storage.

Nutrition

• Serving Size: 1 truffle
• Calories: 120
• Sugar: 12g
• Sodium: 20mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 10mg