Description
Indulge in blissful truffles made with white chocolate, dried cranberries, and toasted pistachios.
Ingredients
Scale
- 312 g white chocolate, finely chopped
- 70 g unsalted butter
- 45 ml heavy cream
- pinch of salt
- 5 ml orange or vanilla extract, optional
- 40 g dried cranberries, finely chopped
- 40 g toasted pistachios, finely chopped
- 60 g powdered sugar
Instructions
- 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.
- 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.
- 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.
- Stir in the chopped dried cranberries and toasted pistachios until evenly distributed.
- 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.
- Once firm, use a small spoon or melon baller to scoop one tablespoon portions. Roll each portion into smooth, even balls using clean hands.
- Roll each truffle generously in powdered sugar to coat.
- Store finished truffles in an airtight container in the refrigerator for up to one week, or freeze for longer preservation.
Notes
- Ensure the white chocolate is finely chopped for even melting.
- Store truffles in the refrigerator or freezer for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg