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Cranberry Pistachio White Chocolate Truffles

Festive, no-bake white chocolate truffles with a creamy center packed with tart cranberries and crunchy pistachios, hand-dipped for a stunning holiday treat.
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Prep Time 45 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Festive
Calories: 180

Ingredients
  

Cranberry Pistachio Filling
  • 10 oz high-quality white chocolate finely chopped
  • 0.33 cup heavy whipping cream
  • 1 tbsp unsalted butter room temperature
  • 0.5 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 0.66 cup dried cranberries divided, finely chopped
  • 0.66 cup shelled unsalted pistachios divided, toasted & finely chopped
Coating and Decoration
  • 12 oz high-quality white chocolate finely chopped, for dipping
  • 1 tsp coconut oil optional
  • Reserved chopped cranberries & pistachios for topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Double boiler or microwave
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Toast pistachios for 5-7 minutes until fragrant. Cool completely, then finely chop. Divide for filling and coating.
  2. Place 10 oz chopped white chocolate in a heatproof bowl. Heat cream until simmering, then pour over chocolate. Let sit 2-3 mins.
  3. Whisk chocolate and cream together until smooth and glossy. Whisk in butter, vanilla, and salt until fully combined.
  4. Stir in 1/3 cup each of the chopped cranberries and pistachios. Cover surface with plastic and refrigerate for 3-4 hours until firm.
  5. Use a small scoop to portion ganache. Roll into balls, place on parchment-lined sheet. Refrigerate for 30 mins to firm up.
  6. Melt the 12 oz coating chocolate using a double boiler or microwave. Stir in coconut oil if using for thinning.
  7. Dip each chilled truffle center into melted chocolate. Let excess drip off, place back on parchment, and immediately top with reserved cranberries and pistachios.
  8. Let truffles set completely at room temperature or in the fridge. Store in an airtight container in the refrigerator.

Notes

For best results, ensure ganache is completely cold before rolling. Truffles can be frozen for up to 3 months. Let come to room temperature for 10-15 minutes before serving for optimal creaminess.