White Chocolate Truffles (Print Version)
# Ingredients:
01 -
11 oz. white chocolate, chopped into small pieces.
02 -
5 Tablespoons unsalted butter.
03 -
3 Tablespoons heavy cream.
04 -
A pinch of salt.
05 -
1 teaspoon orange or vanilla extract (optional).
06 -
1/3 cup finely chopped dried cranberries.
07 -
1/3 cup finely chopped toasted pistachios.
08 -
1/2 cup powdered sugar.
# Instructions:
01 -
Combine the chopped white chocolate, unsalted butter, and heavy cream in a microwave-safe bowl. Microwave on high for short intervals (about 30 seconds) until the mixture is smooth and melted. Stir well between each interval to ensure even heating.
02 -
Once the white chocolate mixture is melted and smooth, stir in the salt and the optional orange or vanilla extract. Then, add the finely chopped dried cranberries and toasted pistachios. Mix until they are evenly distributed.
03 -
Place the mixture in the refrigerator for a few hours or until it firms up. This will make it easier to handle.
04 -
Using a small cookie scoop or your hands, roll the chilled mixture into small balls, about 1 inch in diameter.
05 -
Sift the powdered sugar into a bowl. Roll each truffle into the powdered sugar to coat them well.
06 -
Store the coated truffles in an airtight container in the refrigerator for up to 1 week or freeze them for longer storage.
# Notes:
01 -
Toasting Pistachios: Use toasted pistachios for this recipe. You can toast them lightly in a pan or in the oven before chopping.
02 -
Pistachio Choice: You can use either roasted salted or unsalted pistachios, depending on whether you prefer a sweet and salty combination or not.