Cranberry Pistachio White Chocolate Truffles are a delightful and decadent treat that combines the rich sweetness of white chocolate with the tartness of cranberries and the crunch of pistachios. These truffles are perfect for holiday gatherings, gifts, or as a luxurious dessert to enjoy at home!
Ingredients
- 8 ounces white chocolate, chopped (or white chocolate chips)
- 1/2 cup heavy cream
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, finely chopped (plus extra for rolling)
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar (for rolling, optional)
Timing
Making Cranberry Pistachio White Chocolate Truffles takes about 15 minutes for preparation and 1-2 hours for chilling.
Instructions
Step 1: Prepare the Ganache
- Heat Cream: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Do not let it boil.
- Melt Chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften.
- Stir: After resting, stir the mixture until smooth and fully combined. If needed, you can microwave it in short bursts (10-15 seconds) to ensure the chocolate melts completely.
- Add Ingredients: Stir in the chopped cranberries, pistachios, vanilla extract, and a pinch of salt until well combined.
Step 2: Chill the Mixture
- Cool Down: Cover the bowl with plastic wrap and refrigerate the ganache for about 1-2 hours, or until it is firm enough to scoop.
Step 3: Shape the Truffles
- Scoop and Roll: Once the ganache is firm, use a small cookie scoop or your hands to scoop out portions of the mixture. Roll them into balls about 1 inch in diameter.
- Coat with Pistachios: Roll each truffle in the finely chopped pistachios to coat evenly. For an extra touch, you can also roll some in powdered sugar.
Step 4: Chill and Serve
- Final Chill: Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.
- Serve: Once set, serve the truffles chilled or at room temperature. They can be stored in an airtight container in the refrigerator for up to a week.
Nutritional Information
Here’s a quick overview of the nutritional content of Cranberry Pistachio White Chocolate Truffles (per truffle, based on 24 truffles):
| Nutrient | Amount per Truffle |
|---|---|
| Calories | 100 |
| Protein | 1g |
| Fat | 7g |
| Carbohydrates | 9g |
| Sugar | 6g |
Tips for Customization
- Flavor Variations: Add a splash of orange or almond extract for a different flavor profile.
- Different Nuts: Substitute pistachios with other nuts like almonds, walnuts, or hazelnuts for variety.
- Chocolate Coating: Dip the truffles in dark or milk chocolate for a richer taste.
Storage Instructions
Store the truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze them for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
Cranberry Pistachio White Chocolate Truffles are a deliciously indulgent treat that combines sweet and tart flavors with a delightful crunch. Perfect for any occasion, these truffles make a wonderful gift or a special dessert to enjoy!
FAQs
Can I use chocolate chips instead of chopped chocolate?
Yes, chocolate chips work well, but they may contain stabilizers that can affect melting. Use good-quality chips for the best results.
Are these truffles suitable for gifting?
Absolutely! These truffles make a beautiful and thoughtful gift, especially when packaged in a decorative box or jar.
Cranberry Pistachio White Chocolate Truffles Recipe
Ingredients
- • 8 ounces white chocolate, chopped (or white chocolate chips)
- • 1/2 cup heavy cream
- • 1/2 cup dried cranberries, chopped
- • 1/2 cup pistachios, finely chopped (plus extra for rolling)
- • 1 teaspoon vanilla extract
- • Pinch of salt
- • Powdered sugar (for rolling, optional)
Instructions
- Heat Cream: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Do not let it boil.
- Melt Chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften.
- Stir: After resting, stir the mixture until smooth and fully combined. If needed, you can microwave it in short bursts (10-15 seconds) to ensure the chocolate melts completely.
- Add Ingredients: Stir in the chopped cranberries, pistachios, vanilla extract, and a pinch of salt until well combined.
- Cool Down: Cover the bowl with plastic wrap and refrigerate the ganache for about 1-2 hours, or until it is firm enough to scoop.
- Scoop and Roll: Once the ganache is firm, use a small cookie scoop or your hands to scoop out portions of the mixture. Roll them into balls about 1 inch in diameter.
- Coat with Pistachios: Roll each truffle in the finely chopped pistachios to coat evenly. For an extra touch, you can also roll some in powdered sugar.
- Final Chill: Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.
- Serve: Once set, serve the truffles chilled or at room temperature. They can be stored in an airtight container in the refrigerator for up to a week.
Step 1: Prepare the Ganache
Step 2: Chill the Mixture
Step 3: Shape the Truffles
Step 4: Chill and Serve
