Introduction

Cranberry Pistachio White Chocolate Truffles are a delightful and decadent treat that perfectly balances the rich sweetness of white chocolate with the tartness of cranberries and the crunch of pistachios. These bite-sized delights are ideal for holiday gatherings, thoughtful gifts, or a luxurious dessert to enjoy anytime.

The image shows a group of round dessert balls coated in smooth white chocolate with fine white chocolate lines drizzled over the top as decoration. Each ball has a topping of finely chopped green pistachios. One ball is cut in half and placed at the front to show the inside layers: a crumbly, light beige base mixed with dark red dried cranberries and bits of green pistachio. The balls are arranged closely on a white plate with an intricate rim design, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces white chocolate, chopped (or white chocolate chips)
1/2 cup heavy cream

1/2 cup dried cranberries, chopped
1/2 cup pistachios, finely chopped (plus extra for rolling)

1 teaspoon vanilla extract
Pinch of salt

Powdered sugar (for rolling, optional)

Instructions

Step 1: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—avoid boiling. Place the chopped white chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes to soften the chocolate.
Step 2: Stir the mixture gently until smooth and fully combined. If some chocolate pieces remain, microwave in short bursts of 10-15 seconds, stirring in between, until fully melted.

Step 3: Stir in the chopped cranberries, finely chopped pistachios, vanilla extract, and a pinch of salt until evenly mixed.
Step 4: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours until the ganache is firm enough to scoop.
Step 5: Using a small cookie scoop or your hands, portion out the chilled ganache and roll into 1-inch diameter balls.

Step 6: Roll each truffle in the extra chopped pistachios to coat thoroughly. For a variation, you may also roll some in powdered sugar.
Step 7: Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.
Step 8: Serve the truffles chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.

Tips & Variations

Add a splash of orange or almond extract to the ganache for a different flavor twist.
Swap pistachios for almonds, walnuts, or hazelnuts according to your preference.
For a richer experience, dip the truffles in melted dark or milk chocolate before chilling.

Storage

Store truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months and thaw in the refrigerator before serving.

How to Serve

Round white chocolate truffles are shown on a white plate with ornate edges, placed on a white marbled texture. Each truffle has a smooth white coating with white chocolate drizzle lines across the surface. Two truffles are cut in half in the front center, revealing a dense, light-colored interior filled with bright red dried cranberries and chopped green pistachios. Some whole truffles are topped with sprinkled chopped pistachios adding texture and color contrast. The image focuses on the front cut truffles with soft lighting highlighting the creaminess and crunchy nuts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips can be used, although some brands contain stabilizers that may affect melting. Using high-quality chips will give the best results.

Are these truffles suitable for gifting?

Absolutely! These truffles make a beautiful and thoughtful gift, especially when packaged in decorative boxes or jars.