Indulge in Cranberry Pistachio White Chocolate Truffles

Delightful no-bake Cranberry Pistachio White Chocolate Truffles, combining tart cranberries, creamy white chocolate, and crunchy pistachios for a festive treat.

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Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings: 20 truffles

Course: Dessert

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Truffle Mixture

8 oz White Chocolate High-quality for best flavor
1/2 cup Heavy Cream Precise measurement for optimal results
2 tbsp Butter Can substitute with margarine

For the Mix-Ins

1 cup Cranberries Fresh or dried for convenience
1/2 cup Pistachios Roast for deeper flavor

For the Coating

1 cup Powdered Sugar For rolling truffles

Equipment

double boiler
Sharp knife
Spatula
Bowl
plastic wrap
Cookie scoop
Parchment paper

Method

Step-by-Step Instructions

Finely chop the cranberries and pistachios to about 1/4 inch to enhance texture.
In a double boiler, combine white chocolate, butter, and heavy cream over low heat. Stir until smooth and melted (5-7 minutes).
Remove from heat and fold in chopped cranberries and pistachios evenly.
Transfer mixture to a bowl, cover with plastic wrap, and refrigerate for 2-3 hours until firm.
Use a scoop to portion and roll mixture into balls about the size of a walnut.
Roll each truffle in powdered sugar until well coated and place them on a tray lined with parchment paper.
Enjoy immediately or store in an airtight container in the fridge for up to a week or freeze for longer storage.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

For best results, use high-quality ingredients and ensure even chopping of cranberries and pistachios.

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