Cranberry Pistachio Chocolate Truffles
Cranberry Pistachio Chocolate Truffles
Ingredients
For the Chocolate Truffle Base
- 8 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the White Chocolate Coating and Toppings
- 12 ounces white chocolate, finely chopped
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup pistachios, finely chopped
Instructions
- 1
Prepare the truffle base: Place the finely chopped dark chocolate in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 2
Pour the hot cream over the chopped dark chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Add the softened unsalted butter, vanilla extract, and salt to the bowl.
⏱️ 5 min
- 3
Stir the mixture gently with a spatula, starting from the center and working your way out, until smooth and glossy. This is your ganache. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until firm enough to roll.
⏱️ 5 min
- 4
Once the ganache is firm, use a small spoon or a 1-inch cookie scoop to portion out the mixture. Roll each portion between your palms to form uniform, spherical truffles. Place the rolled truffles on a parchment-lined baking sheet.
⏱️ 20 min
- 5
Return the baking sheet with the truffles to the refrigerator for another 30 minutes to firm up completely.
- 6
Prepare the white chocolate coating: Place the finely chopped white chocolate in a clean, dry heatproof bowl. Create a double boiler by placing the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the white chocolate is completely melted and smooth.
⏱️ 10 min
- 7
While the white chocolate is melting, spread the finely chopped dried cranberries and pistachios on separate plates or shallow bowls.
⏱️ 5 min
- 8
Remove the firm truffles from the refrigerator. Using a fork or a dipping tool, dip one truffle at a time into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate.
⏱️ 10 min
- 9
Immediately transfer the coated truffle to the plate with the chopped cranberries and pistachios. Roll the truffle gently to coat it generously with the toppings. Alternatively, sprinkle the toppings over the truffle. Place the decorated truffle back on the parchment-lined baking sheet.
⏱️ 10 min
- 10
Repeat the dipping and decorating process with the remaining truffles. Allow the truffles to set at room temperature for about 30 minutes, or refrigerate for 15 minutes, until the white chocolate is firm.
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Pistachio Chocolate Truffles
Ingredients
For the Chocolate Truffle Base
- 8 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the White Chocolate Coating and Toppings
- 12 ounces white chocolate, finely chopped
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup pistachios, finely chopped
Instructions
- 1
Prepare the truffle base: Place the finely chopped dark chocolate in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 2
Pour the hot cream over the chopped dark chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Add the softened unsalted butter, vanilla extract, and salt to the bowl.
⏱️ 5 min - 3
Stir the mixture gently with a spatula, starting from the center and working your way out, until smooth and glossy. This is your ganache. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until firm enough to roll.
⏱️ 5 min - 4
Once the ganache is firm, use a small spoon or a 1-inch cookie scoop to portion out the mixture. Roll each portion between your palms to form uniform, spherical truffles. Place the rolled truffles on a parchment-lined baking sheet.
⏱️ 20 min - 5
Return the baking sheet with the truffles to the refrigerator for another 30 minutes to firm up completely.
- 6
Prepare the white chocolate coating: Place the finely chopped white chocolate in a clean, dry heatproof bowl. Create a double boiler by placing the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the white chocolate is completely melted and smooth.
⏱️ 10 min - 7
While the white chocolate is melting, spread the finely chopped dried cranberries and pistachios on separate plates or shallow bowls.
⏱️ 5 min - 8
Remove the firm truffles from the refrigerator. Using a fork or a dipping tool, dip one truffle at a time into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate.
⏱️ 10 min - 9
Immediately transfer the coated truffle to the plate with the chopped cranberries and pistachios. Roll the truffle gently to coat it generously with the toppings. Alternatively, sprinkle the toppings over the truffle. Place the decorated truffle back on the parchment-lined baking sheet.
⏱️ 10 min - 10
Repeat the dipping and decorating process with the remaining truffles. Allow the truffles to set at room temperature for about 30 minutes, or refrigerate for 15 minutes, until the white chocolate is firm.