Cranberry Pistachio White Chocolate Truffles
Cranberry Pistachio White Chocolate Truffles are a festive no-bake dessert that looks like tiny snowballs and tastes even better than they look. With creamy white chocolate, tart cranberries, and crunchy pistachios, they’re the perfect bite-sized indulgence. Store in the fridge in airtight container up to 1 week or freeze for longer storage.
Servings 24 truffles
Ingredients
- 1 cup white chocolate chips or finely chopped white chocolate 11-ounces
- 1/4 cup heavy cream
- 1/2 cup dried cranberries finely chopped
- 1/2 cup pistachios finely chopped
- 1 teaspoon vanilla extract
- pinch of salt
- Additional chopped pistachios and cranberries for rolling
- Additional 1 package Ghirardelli White Chocolate Melting Chips
Instructions
Melt Chocolate:
- In a heatproof bowl and Microwave in 30-second intervals, melt finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT over heat the chocolate!!! Although, it takes some time to melt completely, but do not heat above 105 F or the chocolate will separate and be unusable (if touched with finger, it will feel about the same temperature as your body)
- Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!! Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
- Add in salt and flavorings (vanilla extract and optional pistachio liquor). Stir in chopped cranberries and pistachio and let it sit at room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form. Then refrigerate for 2-3 hours (until firm).
- When the mixture is firmed, using a small cookie scoop or a spoon scoop out the mixture and roll into an inch balls. It might stick to your hands so clean your hands with a paper towel after rolling each ball.
- Finally in a heatproof bowl, Melt the bag of Ghirardelli White Chocolate Melting Chips in the microwave at 30-second intervals, stirring after each.
- Roll each truffle into the melted Ghirardelli White Chocolate Melting Chips.
- Refrigerate the mixture for about 1 hour, or until it is firm enough to handle.
- Store in the fridge in airtight container up to 1 week or freeze for longer storage.
Notes
These were a huge hit at the 2025 Neighborhood Christmas party.
You can also use a double boiler to melt the finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT over heat the chocolate!!! Although, it takes some time to melt completely, but do not heat above 105 F or the chocolate will separate and be unusable (if touched with finger, it will feel about the same temperature as your body)
Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!!Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
Store in the fridge in airtight container up to 1 week or freeze for longer storage.
You can also use a double boiler to melt the finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT over heat the chocolate!!! Although, it takes some time to melt completely, but do not heat above 105 F or the chocolate will separate and be unusable (if touched with finger, it will feel about the same temperature as your body)
Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!!Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
Store in the fridge in airtight container up to 1 week or freeze for longer storage.