White Chocolate Cranberry Pistachio Truffles
Creamy white chocolate cranberry pistachio truffles made with simple ingredients and no baking required.
Equipment
- saucepan
- double boiler or heatproof bowl
- mixing bowl
- spoon or spatula
- Refrigerator
- Baking tray or plate
Ingredients
- 11 oz white chocolate, finely chopped
- 5 tbsp unsalted butter
- 3 tbsp heavy cream
- 1 pinch salt
- 1 tsp orange or vanilla extract (optional)
- 0.33 cup dried cranberries, finely chopped
- 0.33 cup toasted pistachios, finely chopped
- 0.5 cup powdered sugar, for coating
Instructions
- Melt butter in a small saucepan over low-medium heat, then stir in cream, salt, and extract.
- Let the mixture cool slightly.
- Melt white chocolate over a double boiler until smooth.
- Fold the cream mixture into the melted chocolate.
- Stir in cranberries and pistachios evenly.
- Cover and rest at room temperature for one hour, then chill until firm.
- Roll into one-inch balls.
- Coat each truffle in powdered sugar.
Notes
Use high-quality white chocolate bars for smooth melting
Store truffles in an airtight container in the refrigerator
Store truffles in an airtight container in the refrigerator
Nutrition
Calories: 110kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 10mgPotassium: 45mgFiber: 0.5gSugar: 10gVitamin A: 90IUCalcium: 20mgIron: 0.3mg