Description
Delicious white chocolate truffles with cranberry and pistachio.
Ingredients
Scale
- 11 oz. white chocolate – chopped into small pieces
- 5 Tablespoons unsalted butter
- 3 Tablespoons heavy cream
- pinch of salt
- 1 teaspoon orange or vanilla extract (optional)
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachio
- 1/2 cup powdered sugar
Instructions
- In a small sauce pan over low-medium heat melt butter, add heavy cream and stir just to combine.
- Then stir in salt (and orange or vanilla extract if desired) and set aside.
- Over a double boiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT overheat the chocolate!
- Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
- Stir in chopped cranberries and pistachio and let it sit at room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form.
- Refrigerate for 2-3 hours (until firm).
- When the mixture is firm, using a small spoon or a melon baler scoop out the mixture and roll into 1 inch balls. Clean your hands with a paper towel after rolling each ball if it sticks.
- Roll each truffle into powdered sugar to coat them well.
- Store in the fridge in an airtight container for up to 1 week or freeze for longer storage.
Notes
- Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg