Irresistible Christmas Truffles
Festive, creamy, and rich bite-sized treats made with white chocolate, cranberries, and pistachios — perfect for gifting or celebrating the holidays.
Equipment
- Saucepan
- Heatproof Bowl
- Mixing spoon
- Small scoop or hands for shaping
- Parchment-lined tray
Ingredients
Main Ingredients
- 8 oz white chocolate chopped
- ½ cup dried cranberries chopped
- ¼ cup pistachios chopped
- ½ cup heavy cream
- 1 cup powdered sugar for coating
Optional Add-ins
- vanilla or almond extract optional flavoring
- colored sprinkles or crushed peppermint for decoration
Instructions
- Gather all ingredients and tools. Prepare a saucepan, a heatproof bowl, and a tray lined with parchment paper.
- In a saucepan, melt chopped white chocolate and heavy cream over low heat, stirring gently until smooth and glossy.
- Remove from heat and stir in chopped dried cranberries and pistachios until evenly distributed.
- Allow the mixture to cool at room temperature for 20–30 minutes until thickened.
- Use a small scoop or your hands to shape the mixture into bite-sized truffles.
- Roll each truffle in powdered sugar until fully coated for a snowy finish.
- Place coated truffles on a parchment-lined tray and refrigerate for 1–2 hours until firm.
- Serve chilled or at room temperature. Optionally, decorate with sprinkles or drizzle with melted chocolate.
Notes
Store truffles in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. For a dairy-free version, use vegan white chocolate and coconut cream instead of heavy cream. These truffles also make a perfect edible gift when packed in festive boxes!