Delightful White Chocolate Truffles with Cranberries and Pistachios (Print version)

Creamy no-bake white chocolate truffles with tart cranberries, toasted pistachios, and a snowy powdered sugar finish.

# Ingredients:

For the ganache

01 - 11 oz (310 g) good white chocolate, finely chopped
02 - 1/4 cup (60 ml) heavy cream
03 - 3 tablespoons (42 g) unsalted butter
04 - 1/4 teaspoon fine salt
05 - 1/2 teaspoon vanilla extract or orange extract
06 - 1/3 cup (40 g) dried cranberries, finely chopped
07 - 1/3 cup (40 g) toasted pistachios, finely chopped

For coating

08 - 1/2 cup (60 g) powdered sugar
09 - 1/2 cup (60 g) finely chopped toasted pistachios

# Instructions:

01 - Finely chop the white chocolate, dried cranberries, and pistachios. Line a small tray with parchment paper.
02 - Heat the cream and butter in a small saucepan over low heat until the butter melts and the cream is steaming. Do not boil.
03 - Pour the warm cream mixture over the chopped white chocolate. Let it sit for 1 minute, then stir until smooth and glossy.
04 - Stir in the salt, extract, cranberries, and 1/3 cup chopped pistachios until evenly mixed.
05 - Cover and refrigerate for 2-3 hours, stirring once halfway through, until firm enough to scoop.
06 - Scoop heaping teaspoons of ganache and roll into 1-inch balls. If the mixture gets sticky, chill it for 15 minutes and continue.
07 - Roll each truffle in powdered sugar, chopped pistachios, or both. Refrigerate until firm, then let stand 10 minutes before serving.

# Good to know:

01 - Chilling time is 2-3 hours and is not included in the active prep time.
02 - Use white chocolate with cocoa butter for the smoothest truffles.
03 - Makes about 20 small truffles.

Back