Cranberry Pistachio White Chocolate Truffles
Festive Cranberry and Pistachio Truffle Bites
These Cranberry Pistachio White Chocolate Truffles are the perfect blend of creamy white chocolate, zesty cranberries, and crunchy pistachios, making them an irresistible treat for the holidays. They’re easy to make and require no baking—just a bit of patience while they chill!
Ingredients:
- 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)
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachios
- 1/2 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 to combine. Sprinkle in a pinch of salt and add the orange or vanilla extract if using. Set aside, making sure the mixture is lukewarm, not hot.
2. Melt the White Chocolate:
- Using a double boiler, melt the white chocolate gently. Stir continuously until smooth, ensuring that the temperature does not exceed 105°F to prevent the chocolate from seizing.
(Tip: If you don’t have a double boiler, you can create one by placing a heat-safe bowl over a pot of simmering water.)
3. Combine Ingredients:
- Slowly stir the lukewarm butter and cream mixture into the melted chocolate, making sure both mixtures are at similar temperatures to avoid separation.
- Fold in the chopped cranberries and toasted pistachios, ensuring they are evenly distributed throughout the mixture.
4. Chill the Mixture:
- Cover the mixture with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it sit at room temperature for 1 hour, then transfer it to the refrigerator to firm up for 2-3 hours.
5. Roll into Truffles:
- Once the mixture has firmed up, scoop out about 1-inch portions using a small spoon or melon baller. Roll each portion into a smooth ball.
(Tip: Wipe your hands with a paper towel after each truffle to prevent sticking.)
6. Coat the Truffles:
- Roll each truffle in powdered sugar to coat them lightly for a festive touch.
7. Store and Serve:
- Store the truffles in an airtight container in the refrigerator for up to 1 week or freeze them for longer storage. Serve them chilled or at room temperature for a melt-in-your-mouth experience.
Helpful Tips:
- Room Temperature Cream Mixture: Ensure the butter and cream mixture is close to room temperature when combining with the white chocolate to prevent splitting.
- Decoration: For a festive twist, you can also drizzle the truffles with melted chocolate or roll them in extra chopped pistachios for added texture.
- Storing: If you’re freezing them, thaw in the fridge overnight before serving.
Frequently Asked Questions:
1. Can I use milk or dark chocolate instead of white chocolate?
Yes! You can substitute white chocolate with milk or dark chocolate if you prefer, though it will change the flavor profile.
2. How do I keep the truffles from melting when handling?
Keep your hands cool and wipe them after each truffle to prevent sticking. Chilling the truffles helps them hold their shape.
3. Can I add other mix-ins like coconut or other nuts?
Absolutely! Feel free to customize with shredded coconut, chopped almonds, or even dried apricots for variety.
Nutrition Information:
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: About 24 truffles
- Calories: Approximately 120 kcal per truffle
These festive Cranberry Pistachio White Chocolate Truffles are not only beautiful but also pack a delightful crunch and tanginess that’s perfect for holiday gifting or serving at parties. Enjoy the delicious mix of textures and flavors in every bite!
