Cranberry Pistachio White Chocolate (Print-Friendly Format)
Creamy white chocolate truffles packed with cranberries and pistachios create the perfect festive sweet bite.
# Ingredients You’ll Need:
→ Truffle Mixture
01 -
310 grams white chocolate, finely chopped
02 -
70 grams unsalted butter
03 -
45 millilitres heavy cream
04 -
1 pinch salt
05 -
1 teaspoon orange or vanilla extract, optional
06 -
45 grams dried cranberries, finely chopped
07 -
40 grams toasted pistachios, finely chopped
→ Finishing
08 -
60 grams powdered sugar
# How to Make It:
01 -
In a small saucepan over low-medium heat, melt unsalted butter. Add heavy cream and stir gently to combine. Incorporate salt and orange or vanilla extract if using. Remove from heat and set aside.
02 -
Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Add chopped white chocolate and stir occasionally until completely smooth and melted. Avoid overheating; do not exceed 40°C to maintain proper texture.
03 -
Gently fold the lukewarm butter-cream mixture into the melted white chocolate with a rubber spatula, ensuring both components are close in temperature to prevent separation.
04 -
Add chopped dried cranberries and toasted pistachios, mixing thoroughly until evenly distributed throughout the white chocolate mixture.
05 -
Cover the surface of the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow to cool at room temperature for 1 hour, then refrigerate for 2–3 hours until firm.
06 -
With a small spoon or melon baller, scoop the chilled mixture and roll into 2.5-centimetre balls. If the mixture sticks, clean your hands with a paper towel between rolling.
07 -
Roll each truffle ball in powdered sugar to coat evenly.
08 -
Transfer truffles to an airtight container. Store refrigerated for up to 1 week, or freeze for extended storage.
# Extra Tips:
01 -
Ensure the butter-cream mixture and melted chocolate are at similar temperatures for a smooth emulsion.
02 -
Do not overheat the white chocolate—excess heat will cause it to seize or separate.