White Chocolate Truffles (Print Version)
# Ingredients:
01 -
11 oz white chocolate (chopped).
02 -
5 tbsp unsalted butter.
03 -
3 tbsp heavy cream.
04 -
Pinch of salt.
05 -
1 tsp orange or vanilla extract (optional).
06 -
1/3 cup dried cranberries (finely chopped).
07 -
1/3 cup toasted pistachios (finely chopped).
08 -
1/2 cup powdered sugar.
# Instructions:
01 -
In a small saucepan over low-medium heat, melt the butter. Stir in heavy cream and a pinch of salt. Add orange or vanilla extract if desired, then set the mixture aside to cool slightly.
02 -
Using a double boiler, melt the white chocolate until smooth. Ensure the chocolate does not overheat; it should feel just warm to the touch, around 105°F.
03 -
Gently fold the lukewarm butter mixture into the melted chocolate. Stir in the finely chopped cranberries and pistachios.
04 -
Cover the mixture with plastic wrap pressed onto the surface to prevent a film from forming. Let it sit at room temperature for 1 hour, then refrigerate for 2-3 hours until firm.
05 -
Using a spoon or melon baller, scoop small portions of the mixture and roll into 1-inch balls. Clean your hands as needed to keep the truffles smooth.
06 -
Roll each truffle in powdered sugar to give them a festive, snowy finish.
07 -
Store the truffles in an airtight container in the refrigerator for up to 1 week. Alternatively, freeze for longer storage.
# Notes:
01 -
These Cranberry Pistachio White Chocolate Truffles are no-bake holiday treats that combine the creamy richness of white chocolate with tangy cranberries and crunchy pistachios.
02 -
Perfect for gifting or festive gatherings, these truffles are as delightful to make as they are to eat.