These Pistachio and Cranberry White Chocolate Truffles are the perfect balance of creamy sweetness and crunchy, nutty texture. With a velvety white chocolate ganache center and a delightful combination of pistachios and dried cranberries, these truffles are rich, indulgent, and full of flavor. Coated in finely chopped pistachios, they make an elegant treat for special occasions, holiday gifting, or as a luxurious after-dinner dessert.
Ingredients:
For the Truffle Filling:
- 8 oz (225g) white chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup pistachios, finely chopped (plus extra for coating)
- 1/4 cup dried cranberries, chopped
- 1/2 tsp vanilla extract
For Coating:
- 1/2 cup pistachios, finely chopped
- 1/4 cup dried cranberries, chopped (optional, for extra color)
- 2 oz white chocolate, melted (for drizzling, optional)
Directions:
For the Truffle Filling:
- Make the Ganache: In a heatproof bowl, combine the chopped white chocolate and heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate has completely melted and the mixture is smooth. Alternatively, you can melt the chocolate and cream together in the microwave in 20-30 second intervals, stirring in between.
- Add Flavor: Once the ganache is smooth, stir in the finely chopped pistachios, dried cranberries, and vanilla extract until evenly combined.
- Chill the Ganache: Allow the mixture to cool to room temperature, then cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache has firmed up and is easy to scoop.
For Assembling the Truffles:
- Shape the Truffles: Once the ganache has set, use a spoon or melon baller to scoop out small portions of the ganache. Roll each portion into a smooth ball using your hands.
- Coat the Truffles: Roll each truffle in the finely chopped pistachios, pressing gently to ensure they stick. For a colorful touch, you can also roll the truffles in some extra chopped cranberries.
- Optional Drizzle: If desired, drizzle the truffles with melted white chocolate for an extra layer of sweetness and decoration. Simply melt the 2 oz of white chocolate and drizzle over the coated truffles using a spoon or piping bag.
- Chill Again: Place the truffles on a parchment-lined tray and refrigerate them for an additional 30 minutes to set the coating.
Serving:
Serve the truffles chilled or at room temperature. They make a beautiful addition to any dessert table or an elegant gift when packaged in a cute box or tin.
Enjoy these decadent Pistachio and Cranberry White Chocolate Truffles—perfect for satisfying your sweet tooth with a gourmet touch!
