🎉 Introduction
Cranberry Pistachio White Chocolate Truffles are luxurious little treats that blend creamy white chocolate, tangy dried cranberries, and crunchy pistachios into soft, melt-in-your-mouth confections. Each truffle is sweet, bright, lightly nutty, and beautifully festive — perfect for gifting, holiday dessert tables, or enjoying with a warm drink.
These no-bake truffles come together quickly with simple ingredients but taste like something from an upscale chocolatier. The blend of textures and flavors — silky white chocolate, chewy cranberries, and crisp pistachios — makes these truffles irresistible and unforgettable.
🧰 Equipment Needed
- Microwave-safe bowl or double boiler
- Silicone spatula
- Cutting board & knife
- Baking sheet
- Parchment paper
- Small cookie scoop or teaspoon
- Refrigerator space
🛒 Ingredients
Truffle Base
- 2 cups white chocolate chips or chopped white chocolate
- ⅓ cup heavy cream (or full-fat coconut cream)
- 1 teaspoon vanilla extract
- ½ cup dried cranberries, finely chopped
- ½ cup pistachios, finely chopped
- Pinch of salt
For Rolling or Coating
- Finely chopped pistachios
- Finely chopped cranberries
- White chocolate drizzle (optional)
- Powdered sugar (optional)
👩🍳 Directions
Step 1: Warm the cream
In a microwave-safe bowl or small saucepan, heat the heavy cream until steaming but not boiling.
Step 2: Melt the chocolate
Place white chocolate in a heat-safe bowl.
Pour warm cream over the chocolate and let sit 2 minutes.
Stir until smooth and glossy.
(If needed, microwave in 10-second bursts to fully melt.)
Step 3: Flavor & fold
Stir in vanilla extract and a pinch of salt.
Fold in chopped dried cranberries and pistachios until evenly distributed.
Step 4: Chill the mixture
Cover the bowl and refrigerate 1–1½ hours, or until firm enough to scoop.
Step 5: Scoop & shape
Use a small cookie scoop or spoon to portion the chilled truffle mixture.
Roll gently between your palms to form smooth balls.
Place onto a parchment-lined baking sheet.
Step 6: Decorate
Choose your finish:
- Roll truffles in chopped pistachios
- Roll in chopped cranberries
- Roll lightly in powdered sugar
- Drizzle with melted white chocolate
- Mix and match for a festive assortment!
Step 7: Chill to set
Refrigerate truffles for 15–20 minutes to firm up before serving.
🍽️ Servings & Timing
- Yield: 20–24 truffles
- Prep Time: 10 minutes
- Chill Time: 1½ hours
- Total Time: ~1 hour 45 minutes
🧊 Storage & Reheating
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze for up to 2 months (thaw in fridge before serving).
- Keep chilled for the firmest, creamiest texture.
🥄 Variations
- Cranberry Orange Truffles
Add 1 teaspoon orange zest to the mixture. - Almond Cranberry Truffles
Swap pistachios for toasted slivered almonds. - Matcha Pistachio Version
Add 1 teaspoon matcha powder to the melted chocolate. - White Chocolate Coconut Coating
Roll truffles in shredded coconut for a snowy look. - Dark Chocolate Contrast
Dip the truffle bottoms in melted dark chocolate.
❓ 10 FAQs
- Why is my mixture too soft to roll?
Chill longer — white chocolate softens easily. - Can I use white chocolate baking bars instead of chips?
Yes — bars melt more smoothly. - Can I make these dairy-free?
Use dairy-free white chocolate + coconut cream. - Can I use fresh cranberries?
No — they add too much moisture; dried works best. - How do I prevent sticky hands when rolling?
Slightly chill your hands or lightly coat with powdered sugar. - Can I make these ahead?
Yes — they keep beautifully for days. - Can I add liqueur flavoring?
Avoid alcohol — but you can add alcohol-free extracts like rum or almond. - Why did my chocolate seize?
Overheating or water contact — melt gently and stir patiently. - Can I use salted pistachios?
Yes — just reduce added salt. - How do I make them look more professional?
Use a drizzle of chocolate, fine chopping, and consistent ball size.
🏁 Conclusion
Cranberry Pistachio White Chocolate Truffles are elegant, festive, and incredibly delicious — the perfect blend of creamy sweetness, vibrant cranberries, and crunchy pistachios. Whether you’re gifting them, serving them at a holiday party, or enjoying them yourself, these truffles bring charm and sophistication to any occasion. Easy, eye-catching, and irresistibly smooth, they’re destined to become a seasonal favorite.
Cranberry Pistachio White Chocolate Truffles – Elegant, creamy bite-size treats bursting with festive flavor
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Ingredients
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Equipment
Method
- In a microwave-safe bowl or small saucepan, heat the heavy cream until steaming but not boiling.
- Place white chocolate in a heat-safe bowl.
- Pour warm cream over the chocolate and let sit 2 minutes.
- Stir until smooth and glossy.
- (If needed, microwave in 10-second bursts to fully melt.)
- Stir in vanilla extract and a pinch of salt.
- Fold in chopped dried cranberries and pistachios until evenly distributed.
- Cover the bowl and refrigerate 1–1½ hours, or until firm enough to scoop.
- Use a small cookie scoop or spoon to portion the chilled truffle mixture.
- Roll gently between your palms to form smooth balls.
- Place onto a parchment-lined baking sheet.
- Choose your finish:
- Roll truffles in chopped pistachios
- Roll in chopped cranberries
- Roll lightly in powdered sugar
- Drizzle with melted white chocolate
- Mix and match for a festive assortment!
- Refrigerate truffles for 15–20 minutes to firm up before serving.
Notes
🧊 Storage & Reheating
Store in an airtight container in the refrigerator for up to 2 weeks. Freeze for up to 2 months (thaw in fridge before serving). Keep chilled for the firmest, creamiest texture.🥄 Variations
Cranberry Orange TrufflesAdd 1 teaspoon orange zest to the mixture. Almond Cranberry Truffles
Swap pistachios for toasted slivered almonds. Matcha Pistachio Version
Add 1 teaspoon matcha powder to the melted chocolate. White Chocolate Coconut Coating
Roll truffles in shredded coconut for a snowy look. Dark Chocolate Contrast
Dip the truffle bottoms in melted dark chocolate.
❓ 10 FAQs
Why is my mixture too soft to roll?Chill longer — white chocolate softens easily. Can I use white chocolate baking bars instead of chips?
Yes — bars melt more smoothly. Can I make these dairy-free?
Use dairy-free white chocolate + coconut cream. Can I use fresh cranberries?
No — they add too much moisture; dried works best. How do I prevent sticky hands when rolling?
Slightly chill your hands or lightly coat with powdered sugar. Can I make these ahead?
Yes — they keep beautifully for days. Can I add liqueur flavoring?
Avoid alcohol — but you can add alcohol-free extracts like rum or almond. Why did my chocolate seize?
Overheating or water contact — melt gently and stir patiently. Can I use salted pistachios?
Yes — just reduce added salt. How do I make them look more professional?
Use a drizzle of chocolate, fine chopping, and consistent ball size.
