Ingredients
Scale
- 11 oz. white chocolate, chopped
- 5 tablespoons unsalted butter
- 3 tablespoons heavy cream
- Pinch of salt
- 1 teaspoon orange or vanilla extract (optional)
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachios
- 1/2 cup powdered sugar (for coating)
Instructions
- In a small saucepan over low-medium heat, melt the butter. Add heavy cream and stir to combine with a pinch of salt and optional extract; set aside.
- Melt the white chocolate using a double boiler until smooth.
- Combine the melted chocolate with the butter and cream mixture using a rubber spatula until well blended.
- Stir in chopped cranberries and pistachios evenly.
- Cover and chill at room temperature for about an hour, then refrigerate for 2-3 hours until firm.
- Scoop out portions using a melon baller or spoon, rolling them into balls.
- Roll each truffle in powdered sugar until fully coated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (15g)
- Calories: 75
- Sugar: 8g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 5mg