Name: White Chocolate Cranberry Pistachio Truffles (Festive, Decadent & Easy)
Ingredients: 8 oz (225g) high-quality white chocolate, finely chopped; ½ cup heavy cream; ¼ cup unsalted butter, softened; ½ cup dried cranberries, finely chopped; ½ cup shelled pistachios, finely chopped; Pinch of sea salt; Additional melted white chocolate; Finely chopped pistachios; Crushed freeze-dried cranberries; Cocoa powder or powdered sugar

Ingredients

Scale

For the truffle centers:

8 oz (225g) high-quality white chocolate, finely chopped
½ cup heavy cream
¼ cup unsalted butter, softened
½ cup dried cranberries, finely chopped
½ cup shelled pistachios, finely chopped
Pinch of sea salt

For coating (choose one or mix):

Additional melted white chocolate
Finely chopped pistachios
Crushed freeze-dried cranberries
Cocoa powder or powdered sugar

Instructions

Make ganache: Place chopped white chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until steaming (do not boil). Pour over chocolate; let sit 2 minutes, then stir until smooth.
Finish ganache: Stir in softened butter and sea salt until glossy. Cool 10 minutes.
Fold in mix-ins: Gently stir in chopped cranberries and pistachios.
Chill: Cover and refrigerate 1–2 hours, until firm enough to scoop.
Roll truffles: Use a 1-tsp scoop or spoon to portion mixture. Roll quickly into balls (work fast—white chocolate softens in warm hands!).
Coat:
- For chocolate shell: Dip truffles in melted white chocolate using a fork; tap off excess. Place on parchment.
- For nut/crumb coating: Roll chilled truffles in chopped pistachios, crushed cranberries, or dust with cocoa/powdered sugar.
Set: Let coated truffles harden at room temp or in fridge 15–20 minutes.

💡 Pro Tips:
– Use freeze-dried cranberries for brighter color and crunch (regular dried work too).
– Wear food-safe gloves to keep truffles smooth and prevent melting.
– Store in an airtight container in the fridge for up to 2 weeks, or freeze for 1 month.

Prep Time & Nutrition (per truffle, makes ~24):