Cranberry Pistachio White Chocolate Truffles - easy white chocolate truffles with cranberry and a hint of orange, then rolled in pistachios.
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.
Rolling the balls a final time once they are already coated with the pistachios really helps the crumbs to stick to the balls and not end up on the bottom of your container or serving dish.
My suggestion for making these white chocolate truffles without needing to roll them? Don't make truffle balls, make truffle squares!
Just grease and line an 18cm x 18cm (7" x 7") baking tin (leave extra baking paper overhanging), then pour in the melted chocolate & cranberry mixture. Smooth the top, then refrigerate until fully set. Once it's set, sprinkle your pistachio crumb evenly over the top, pressing so it sticks. Then remove your set mixture from the tin using the overhanging baking paper, cut into squares to serve.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*