Description
Delicious and festive Cranberry Pistachio White Chocolate Truffles that blend creamy white chocolate with tart dried cranberries and crunchy pistachios. Coated in powdered sugar, these no-bake truffles are perfect for holiday celebrations or as a sweet gift treat.
Ingredients
Scale
Truffle Mixture
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup dried cranberries, chopped
- 1/4 cup pistachios, chopped
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Melt the White Chocolate: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the mixture is fully melted and smooth.
- Add Flavorings: Stir in the vanilla extract, chopped dried cranberries, and chopped pistachios until well combined.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours, or until it is firm enough to handle and scoop.
- Form the Truffles: Using a spoon or cookie scoop, portion out the mixture and roll each portion into a ball using your hands.
- Coat the Truffles: Roll each truffle in powdered sugar until fully coated.
- Serve: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set before serving.
Notes
- For easier rolling, chill the mixture thoroughly until firm.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a festive touch, substitute powdered sugar with shredded coconut or cocoa powder.
- Ensure the white chocolate is high quality for the creamiest texture.
