White Chocolate Cranberry Pistachio Truffles Recipe
You know those moments when you open a tiny box of chocolates and instantly feel all warm and fuzzy inside? Well, this recipe brings that same cozy magic right into your kitchen! These white chocolate cranberry pistachio truffles have the perfect mix of creamy, crunchy, and tart—like a little holiday hug in each bite. Plus, they’re so easy to make that you’ll wonder why you ever bought truffles pre-made. I’ll show you how to get that silky smooth texture and just the right pop of color and flavor from the cranberries and pistachios. Ready to make your home smell like heaven and impress everyone with your homemade sweets? Let’s get to it!
Quick Facts
- Yield: About 24 truffles
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Ingredients
For the Truffles:
- 8 ounces white chocolate, finely chopped
- 1/3 cup heavy cream
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional chopped pistachios, for rolling
- Powdered sugar or white cocoa powder (optional, for dusting)
How I Make It
Step 1:
Start by heating the heavy cream gently in a small saucepan over medium heat until it just starts to simmer around the edges—don’t let it boil! Pour the hot cream over the chopped white chocolate in a heatproof bowl and let it sit for 2 minutes to soften the chocolate.
Step 2:
After the chocolate softens, stir gently until you get a smooth, glossy ganache. This is the luscious base for your truffles. Add the vanilla extract and a pinch of salt to balance the sweetness, then fold in the chopped cranberries and pistachios.
Step 3:
Cover the bowl with plastic wrap and pop it into the fridge for at least 2 hours, or until the mixture is firm enough to scoop—this helps the truffles keep their shape when rolling.
Step 4:
Use a small cookie scoop or spoon to portion out balls of the truffle mixture. Roll each quickly between your hands to form smooth balls—if your hands get sticky, a quick rinse under cold water and dry helps!
Step 5:
Roll each truffle in additional chopped pistachios or dust with powdered sugar or white cocoa powder for a pretty finish. This adds a lovely crunch or delicate coating that complements the creamy center.
Step 6:
Place finished truffles on a parchment-lined tray and chill again for at least 30 minutes to firm up before serving. Store leftovers in the fridge in an airtight container for up to a week.
Variations & Tips
- Swap dried cranberries for tart cherries or golden raisins for a twist.
- Add a splash of orange zest or a teaspoon of liqueur like Grand Marnier to the ganache for extra flavor.
- If your ganache is too soft to roll, chill it longer or put it in the freezer for 10-15 minutes, checking often.
- For a festive touch, drizzle melted dark chocolate over the finished truffles.
- Use unsalted pistachios to control the saltiness and keep the flavor balanced.
How I Like to Serve It
These truffles are perfect bites for holiday parties, cozy winter movie nights, or as a thoughtful homemade gift wrapped up in a cute box. Serve them alongside coffee or tea to balance the sweetness, or keep a bowl out for friends and family to nibble on whenever the sweet tooth strikes.
Notes
- Store truffles refrigerated but serve at room temperature for the best melt-in-your-mouth texture.
- If your kitchen is warm, keep the truffles chilled until just before serving to prevent melting.
Closing: Trust me, once you make these truffles, they’ll quickly become your go-to sweet treat for any special occasion (or just because!).
