Easy • No-Bake • Gluten-Free
These Pistachio Cranberry White Chocolate Truffles are rich, creamy, and beautifully festive. The sweetness of white chocolate pairs perfectly with the tart cranberries and the nutty crunch of pistachios. They come together quickly, require no baking, and make an elegant treat for holidays, parties, or gifting.
Ingredients
1 cup white chocolate chips (or chopped white chocolate)
3 tbsp heavy cream
1/2 cup dried cranberries, finely chopped
1/2 cup shelled pistachios, finely chopped
1/2 tsp vanilla extract
Pinch of salt
Extra chopped pistachios (for rolling)
Instructions
- Melt the White Chocolate
Place the white chocolate and heavy cream in a heat-safe bowl. Microwave in 20–30 second intervals, stirring in between, until smooth and fully melted.
- Add Flavor Mix-Ins
Stir in the chopped dried cranberries, pistachios, vanilla extract, and a small pinch of salt. Mix until everything is well combined.
- Chill the Mixture
Cover the bowl and place it in the refrigerator for about 1 hour, or until firm enough to scoop.
- Shape the Truffles
Use a small cookie scoop or spoon to form small balls. Roll each ball between your hands to make it smooth.
- Coat the Truffles
Roll each truffle in the extra chopped pistachios, pressing gently so they stick.
- Chill Before Serving
Refrigerate the truffles for another 20–30 minutes to set.
Storage
Keep refrigerated in an airtight container
Stays fresh for up to 1 week
Can be frozen for up to 2 months