So, Cranberry Pistachio White Chocolate Truffles – sound complicated don’t they? Good news! I’m glad to say that couldn’t be further from the truth about these little balls!
If you have seen a few of my recipes you will know that I don’t do a lot of sweet/dessert type recipes, but I gotta say I LOVE a good homemade truffle! But to be honest, I do have some truffle making issues…
One of my issues with making truffles is that I have a real dislike for having to dip anything in melted chocolate, which a lot of recipes call for. Chocolate not staying runny enough, drips, making them look
beautiful presentable etc etc etc. I just want to eat some truffles!
Problem solved – don’t dip them, roll them! For this recipe I have chosen to roll them in pistachio nuts, sooooo easy!
If that sounds like too much trouble, I have another suggestion for making them even MORE simple…Don’t make truffle balls, make truffle squares! See my recipe notes for directions.
My OTHER issue with making truffles is this whole double-boiler business, or putting the chocolate in a bowl over a pot of simmering water to melt. Just too much trouble, I just want. to. eat. truffles.
Problem solved – just bring the cream & butter to a boil, then add your chocolate and stir. Melted chocolate!
These Cranberry Pistachio White Chocolate Truffles went down an absolute treat with my testing group! They aren’t overly sweet, and you get a nice tart hit from the dried cranberries.
If you are looking for a super easy sweet treat for Christmas, try my easy white chocolate truffles.
Cranberry Pistachio White Chocolate Truffles
- 125 ml pure cream 1/2 cup
- 40 g unsalted butter roughly chopped
- 550 g white chocolate melts 3 2/3 cups
- 150 g dried cranberries 1 1/3 cups - chopped
- 1 cup pistachio nuts
- 1 1/2 tbsp Cointreau or any orange liqueur
- Place cream and butter in a small saucepan and bring to the boil.
- Once boiling, remove from the heat and immediately add the white chocolate, stirring until melted and smooth.
- Mix in chopped cranberries and Cointreau, then refrigerate for 2-3 hours or until just firm.
- Meanwhile, process the pistachio nuts very finely - about the size of dry breadcrumbs.
- Roll the mixture into balls (about 2 tsp of mixture in each), then roll balls in pistachio crumbs.
- Once balls are rolled in pistachio crumbs, roll each ball between your hands again to help the pistachio crumb stick well.
- Refrigerate for 30 mins or until firm.