Cranberry Pistachio White Chocolate Truffles Recipe
Creamy, dreamy, and bursting with festive flair, these Cranberry Pistachio White Chocolate Truffles are a pure treat for both the eyes and the taste buds. Every bite offers a delightful contrast—silky, melt-in-your-mouth white chocolate kissed with vanilla, studded with chewy cranberries and crunchy pistachios. Whether you’re planning a holiday dessert platter, a sweet edible gift, or just want a quick homemade indulgence, this recipe will become a new favorite. Trust me, once you taste the harmony of tart fruit, rich chocolate, and nutty crunch, you’ll fall in love with these stunning, bite-sized treasures.
Ingredients You’ll Need
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For the Truffles:
- 8 ounces high-quality white chocolate, finely chopped
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ cup dried cranberries, finely chopped
- ¼ cup shelled pistachios, finely chopped
For Coating:
- Additional chopped pistachios and cranberries (optional)
How to Make Cranberry Pistachio White Chocolate Truffles
Step 1: Prepare the Chocolate Base
Start by placing your chopped white chocolate in a heatproof bowl. The smaller and more even the pieces, the more smoothly they’ll melt. This initial step really sets the stage for that impossibly creamy truffle texture—no shortcuts here!
Step 2: Heat the Cream
Gently heat the heavy cream in a small saucepan over medium heat until it starts to gently simmer. You want it just hot enough to melt the chocolate but not boiling—watch closely, cream heats up fast!
Step 3: Combine and Melt
Pour the steaming hot cream directly over your bowl of white chocolate. Now, don’t rush—let it sit undisturbed for about two minutes. Then stir slowly and watch the magic happen as the chocolate melts into a silky, glossy mixture.
Step 4: Add Flavors and Chill
Stir in the vanilla extract, then fold in the finely chopped cranberries and pistachios. Every spoonful should have a speckle of color and crunch. Cover the bowl and tuck it into the refrigerator for 2 to 3 hours, just until the mixture is firm enough to scoop easily.
Step 5: Scoop and Shape
When your truffle mixture feels set and rollable, use a small cookie scoop or spoon to portion it into 1-inch balls. Roll quickly between your hands to shape—the warmth of your palms will help mold each truffle without melting it.
Step 6: Coat for Festive Finish
For gorgeous, party-ready Cranberry Pistachio White Chocolate Truffles, roll each ball in even more chopped pistachios and cranberries. This adds irresistible texture and a pop of holiday color (and if you’re feeling extra sweet, rolling them in powdered sugar is equally lovely).
Step 7: Chill Again and Serve
Arrange your finished beauties on a parchment-lined baking sheet and slide them back into the refrigerator until they’re nice and firm. After that, they’re ready for gifting, sharing, or sneaking as a late-night treat!
How to Serve Cranberry Pistachio White Chocolate Truffles
Garnishes
Make your Cranberry Pistachio White Chocolate Truffles pop by dusting them with a little powdered sugar, drizzling with white chocolate, or finishing with a sprinkle of edible glitter for a magical, special occasion feel. They already look like jewels with their fruit and nut coat, but a little extra flourish never hurts!
Side Dishes
Pair these truffles with after-dinner espresso, a mug of hot cocoa, or a pot of herbal tea for a simple yet elegant dessert moment. They also shine alongside a cheese board or fresh fruit for a sophisticated spin on sweets.
Creative Ways to Present
Try packaging your Cranberry Pistachio White Chocolate Truffles in decorative boxes or glass jars with festive ribbons for unforgettable holiday gifts. For parties, arrange them in mini cupcake liners on a tiered tray, or mix them with other homemade candies for a colorful dessert board everyone will remember.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Pistachio White Chocolate Truffles fresh and silky by storing them in an airtight container in the refrigerator. They’ll stay perfect for up to a week—although good luck keeping them around that long!
Freezing
You can absolutely freeze your truffles for longer storage. Arrange them in a single layer in an airtight freezer-safe container (use parchment between layers), and they’ll keep well for up to two months. Thaw overnight in the fridge before serving.
Reheating
These truffles are meant to be enjoyed cold or at cool room temperature; no need for reheating. If they’ve been stored in the freezer, just let them thaw gently in the fridge to preserve that signature creamy center.
FAQs
Can I use other types of chocolate?
While the white chocolate creates a uniquely creamy, sweet base, you can experiment with milk or dark chocolate for a bolder flavor—just keep in mind, the truffles will lose their signature Cranberry Pistachio White Chocolate Truffles vibe.
Are there substitutions for pistachios or cranberries?
Absolutely! Swap pistachios for pecans or almonds, and dried cherries or apricots work beautifully in place of cranberries. Each option gives your truffles a slightly different personality.
Why did my chocolate seize or turn gritty?
This can happen if water gets into your chocolate or if the cream was too hot. Be sure to let the cream gently simmer and avoid over-stirring at the start—white chocolate is delicate and needs gentle handling to stay smooth.
How do I make these truffles vegan?
Try using dairy-free white chocolate and substitute coconut cream for the heavy cream. The process is the same, and the results are still luscious—even if they’re not traditional Cranberry Pistachio White Chocolate Truffles.
Can I double the recipe for a crowd?
Definitely! Simply double all ingredients and follow the same steps. Make sure you have enough fridge space and a little extra time for chilling, because a big batch of Cranberry Pistachio White Chocolate Truffles is always a hit at parties!
Final Thoughts
There’s something truly special about making your own candies, especially when they’re as beautiful and irresistible as these Cranberry Pistachio White Chocolate Truffles. Whether you’re sharing them with friends or savoring one with a cozy cup of tea, I hope they bring lots of sweetness and color to your season. Give them a try—you just might find yourself making them all year long!
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Cranberry Pistachio White Chocolate Truffles Recipe
- Total Time: 25 minutes plus chilling time
- Yield: 20 truffles 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of sweet white chocolate, tart cranberries, and crunchy pistachios with these easy-to-make Cranberry Pistachio White Chocolate Truffles. Perfect for holiday gifting or a special treat with coffee or tea.
Ingredients
For the Truffles:
- 8 ounces high-quality white chocolate, finely chopped
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ cup dried cranberries, finely chopped
- ¼ cup shelled pistachios, finely chopped
For Coating:
- Additional chopped pistachios and cranberries (optional)
Instructions
- Prepare the Truffle Mixture: Place chopped white chocolate in a heatproof bowl. Heat heavy cream in a saucepan until simmering. Pour over chocolate, let sit, then stir until smooth. Add vanilla, cranberries, and pistachios.
- Chill the Mixture: Cover and refrigerate for 2-3 hours until firm.
- Shape the Truffles: Scoop mixture into balls, roll between hands to shape. Optionally coat in additional nuts and cranberries.
- Chill and Store: Place truffles on a baking sheet, refrigerate until firm. Store in the fridge for up to 1 week.
Notes
- For a sweeter option, coat truffles in powdered sugar.
- These truffles are great as holiday gifts and pair well with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 9 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 5 mg
