Cranberry Pistachio White Chocolate (Print-Friendly Version)
No-bake white chocolate truffles with cranberries and pistachios. Sweet, creamy, and festive for any dessert spread.
# Ingredients You'll Need:
→ Truffle Base
01 -
312 g white chocolate, finely chopped
02 -
70 g unsalted butter
03 -
45 ml heavy cream
04 -
pinch of salt
05 -
5 ml orange or vanilla extract, optional
→ Mix-ins
06 -
40 g dried cranberries, finely chopped
07 -
40 g toasted pistachios, finely chopped
→ Finishing
08 -
60 g powdered sugar
# How to Make It:
01 -
Gently melt unsalted butter in a small saucepan over low-medium heat. Add heavy cream and stir just until evenly combined. Incorporate a pinch of salt and the orange or vanilla extract if desired, then set aside.
02 -
Using a double boiler, melt the finely chopped white chocolate. Stir occasionally until smooth and fully melted, ensuring the chocolate does not exceed 40°C to prevent separation.
03 -
With a rubber spatula, gently fold the lukewarm butter and cream mixture into the melted white chocolate. Ensure both mixtures are approximately the same temperature for smooth incorporation.
04 -
Stir in the chopped dried cranberries and toasted pistachios until evenly distributed.
05 -
Cover the mixture directly with plastic wrap to prevent a skin from forming. Let stand at room temperature for one hour, then chill in the refrigerator for 2–3 hours until firm.
06 -
Once firm, use a small spoon or melon baller to scoop one tablespoon portions. Roll each portion into smooth, even balls using clean hands.
07 -
Roll each truffle generously in powdered sugar to coat.
08 -
Store finished truffles in an airtight container in the refrigerator for up to one week, or freeze for longer preservation.
# Extra Information:
01 -
Ensure all ingredients are brought to similar temperatures to achieve a smooth truffle texture.
02 -
When melting white chocolate, avoid overheating as temperatures over 40°C can cause separation.