Cranberry Pistachio White Chocolate Truffles are super cute, and a festive no-bake dessert. They look like little snowballs, and when you try one, you’ll realize they’re the best bite-sized treats out there! This is the tastiest, homemade Christmas truffle recipe ever!
Festive and Easy White Chocolate Truffles
However, you must add this Cranberry Pistachio White Chocolate Truffles to your holiday party menu!
And white chocolate speckled with pieces of bright red cranberries and green pistachio make these yummy little balls really cheerful. Moreover, these Cranberry Pistachio White Chocolate Truffles are rolled into powdered sugar what makes them look super festive, like cute snowballs. What could you want more of a Christmas dessert?!
But Cranberry Pistachio White Chocolate Truffles are not just pretty looking treat, they are incredibly tasty! Tart cranberries cut out the sweetness of white chocolate and pistachio makes them really decadent and rich. And that is perfect combination of flavors! finally, white, red and green colors simply scream Christmas.
Cranberry and Pistachio Christmas Truffle Recipe
Here is one good reason why you should try this Cranberry Pistachio White Chocolate Truffles if you are looking for delish recipe to make for holiday. This is really simple no bake recipe and you could make it in advance and store in the fridge for a week or freeze it for longer storage.
however, I look forward to Christmas, but we all know how stressful it could be around Holidays. Don’t get me wrong, I love holidays! Holidays are great! Families gather at home to spend precious moments together and make unforgettable memories. But you have to put a lot of work to cook and bake for your loving family and friends. Plus decorating a house, a lot of shopping and wrapping gifts need to be done…! And I don’t want to sound dramatic, but the key is in a good organization and planning in advance.
When you already know that you’ll be short on time just before holiday, good news is that some work can be done in advance. That’s what’s great about this recipe!
Tips and Tricks on Making Cranberry Pistachio Truffles:
These Cranberry Pistachio White Chocolate Truffles will look great at your Christmas tray. And even if you don’t want to freeze them, they really don’t require a lot of active time. Just chop some cranberries and pistachio, melt white chocolate, butter and heavy cream, stir all together and place in the fridge for a few hours. While you are waiting the mixture to firm you could complete some other tasks. At the end, roll the mixture into small balls, coat with powdered sugar and your Christmas delight is ready for party.
You could take these cute and tasty Cranberry Pistachio White Chocolate Truffles to cookie exchange or pack them and make great homemade gift for a friends.
I love cranberry recipes and when Christmas season starts, I simply crave cranberry EVERYTHING! It’s maybe because of their bright red color what makes very dessert look so cheerful and festive. Cranberry desserts are also very delicious. I suggest you to try my White Chocolate Cranberry Pound Cake, too. It’s still one of the most popular recipe on my blog after a couple of years. And if you share my love for cranberries, please check these awesome White chocolate Cranberry Cookies that opened my Christmas desserts series this year!
If you need more great White Chocolate Truffle recipes look at those Lemon, Orange Creamsicle or even Blueberry truffles. They are all made of the same base, three simple ingredients: melted white chocolate, heavy cream and butter. You could easily adapt them to your taste, the possibility are endless!
Cranberry Pistachio White Chocolate Truffles Recipe:
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Cranberry Pistachio White Chocolate Truffles
Prep Time: 15 mins- Cook Time: 5 mins
- Total Time: 3 hours 20 mins
Yield: 24 truffles 1x
Category: Dessert
Method: Stovetop
Cuisine: American
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Pin RecipeDescription
Cranberry Pistachio White Chocolate Truffles are super cute, and a festive no-bake dessert. They look like little snowballs, and when you try one, you’ll realize they’re the best bite-sized treats out there! This is the tastiest, homemade Christmas truffle recipe ever!
Ingredients
- 11 oz. white chocolate – chopped into small pieces
- 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 pistachio
- 1/2 cup powdered sugar
Instructions
- First, in a small sauce pan over low-medium heat melt butter, add heavy cream and stir just to combine.
- Then stir in salt (and orange or vanilla extract if desired) and set aside.
- Over a double boiler 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.
- finally, 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 spoon or a melon baler 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, roll each truffle into powdered sugar to coat them well.
- Store in the fridge in airtight container up to 1 week or freeze for longer storage.
72 comments
Are the cranberries with, or without sugar? Like Craisins?
You can use what ever you prefer. Truffles will be sweet enough from white chocolate and powdered sugar even if you use cranberries without sugar, but if you like sweeter desserts use Craisins. I prefer cranberries without sugar to cut down the sweetness, but it’s up to your taste.
These look amazing! May have missed it, but how many truffles will this recipe make? 🙂
Thanks Becca!
It makes more than 20 truffles.
Thanks! I’m off to the store to purchase pistachios! 🙂
I know it would change the look, but could you use dark chocolate? I am truly not a fan of white chocolate.
Hi Becky, I haven’t tried but I think it will work just fine.
How do you get the white chocolate mixture to actually incorporate into the butter mixture. I followed the directions exactly, i.e. keeping the temperature of moth mixtures about the same, but they will not mix together. The white chocolate mixture is swimming in melted butter.
Hi Pamela,I’m sorry, I don’t know what went wrong, try to reheat the mixture over a double broiler stirring gently.
Pamela, We have attempted this twice with the same result!! 🙁 VERY upsetting!!
tried it today following the recipe exactly, and its swimming in melted butter
After wasting 2 bags of white chocolate trying this, I give up. I’m proficient in the kitchen so didn’t think this would be too challenging, especially after I followed these instructions exactly, but I absolutely cannot get the chocolate and butter mixtures to incorporate. They just separate as I mix. I was so looking forward to these. 🙁
Tried making this recipe followed the instructions completely. And my mixture is covered in melted butter. I did everything correctly. Cannot incorporate it back together. I just wasted all that chocolate and pistachios. That is a bummer.
Drain off melted butter, warm some semi skimmed milk and add gradually whilst mixing and it will come back together. You won’t need much milk just a few teaspoons. I did this after mine split and was fine.
Thank you for this tip. My mixture separated as well but I drained off the butter and added roughly a tablespoon of warmed whole milk and it came right back together. Now I’m just hoping that it firms up without any issues!
I had the same problem on my first attempt. My thought is chocolate got too hot and seized up when adding lukewarm liquid resulting in butter not incorporating. Second attempt I tempered my chocolate using microwave instead of double boiler with much better results! I microwaved it about 1 minute in mine, just until I could see it starting to melt on the bottom. Then just stirred until it was completely melted.
May not be stirring it enough- mine took forever with the spatula, but I switched to a globe whisk second time around and went slow and steady (not whipping any air in) and it came together a lot more easily. 🙂
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Made these today’ they turned out great But blueberry one had lots of problems . Found out it was temp where I made my mistake .
Why does my butter keep separating out at the end? The rest of everything underneath is fine, but a whole bunch of butter floats to the top. This is the second time I’ve made this recipe with the same result, and I don’t see anything about this in your notes above. Any guesses?
I cannot get the mixture thick enough to roll into balls. Even after freezing the mixture for 2 hours! As soo as I begin to scoop the mixture it melts right in my hands. There is no way this can be rolled into balls! How could I thicken the mixture?
I really think there is a typo in the recipe. 5 tablespoons of butter made this a greasy mess! The mixture did eventually incorporate as it began to firm up, but all you can taste in these truffles is the butter. Maybe I can save it by using it as a pancake or french toast spread.
Wow! A so delicious recipe!
I’ll try it in the next coming days for sure!
Thanks a lot
Cheers
Can these be kept at room temperature? Instead of keeping them in fridge or freezer?. Like if you gifted it to someone should they go in their fridge as soon as you give it to them or can they be left out.?
It will soften at room temperature.
I agree. I had the same thing hapoen. I added more heavy cream. I think maybe the heavy cream and butter measurements are switched, I’ve made truffles before and it did seem like a lot of butter and not much heavy cream. Not sure if this mixture will bfirm up, but time will tell.
I made these truffles as well, following the instructions and temperature carefully. I too had pools of melted butter when I tried to mix the chocolate and butter/cream mixture. I tried to stir it over my double boiler as suggested, but that didn’t help. So I decided to add some sweetened condensed milk to try and save the recipe and I now have beautiful truffles! For those having problems, I added 1/3 to 1/2 sweetened condensed milk to the mixture over the double boiler, stirred slowly and it came together nicely. I chilled as instructed and the truffles rolled fine, though are still fairly soft. I hope this helps someone!
I have made this twice and had to use 1/3 cup of warmed sweetened condensed milk to get it to come together and not seize. I also doubled the pistachio’s and cranberry’s in the second batch and I like it much better,
as it is not so much of a white chocolate taste.
What type of dish/pan are they cooled in?
I don’t know what I’ve done, but I’m at having combined all ingredients and it looks curd led and the butter will not mix in. It’s separating more the longer it sits. I’m sure that neither the butter cream mix nor the chocolate were too hot. Help!
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The yield for this please?
Hi Dasuni, this recipe makes more than 20 truffles.
Hi! Would like to try these tomorrow. Just wondering, from the comments, if there is anything I should differently? Also, do you toast the pistachios first?
Hi Kim,I used toasted pistachios.
Do you use roasted salted or unsalted pistachios?
Hi Tina, you can use sated pistachio if you like sweet and salty combo.
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Just thinking after reading all the negative comments that maybe you could rethink the recipe instead of all the readers trying to salvage it for each other. Looks like everyone had a problem.
[…] From: OhMyGoodnessChocolateDesserts […]
[…] Cranberry Pistachio White Chocolate Truffles […]
They came out just perfect. I follow the recipe and it worked! I heated chocolate on a pen carefully until it melted and warm butter with cream I just added after a minute or two. I checked the temperature with my finger ( both a bit warm) then I added nuts and cranberries a bit more and put it outside to freeze. I didn t cover it. And an hour later I took it in and coated it in sugar or coconut flakes;-)
Like others, there was a lot of butter that seemed to separate, so I just added powdered sugar until the butter seemed absorbed. It took about a cup of powdered sugar. After letting the mixture reach room temp, I rolled into balls. I ended up with two dozen. I took them to a cookie/confection exchange, and guests liked them. I’ll make them again, and plan on adding powdered sugar.
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Does it matter what kind of white chocolate you use? White chocolate bars that need to be cut, the vanilla bark or white chocolate chips?
I used white choc chips. Worked great
After reading all the comments I decided I would try this recipe any way. As for too much butter, I used 4 tablespoons instead of 5. I melted the white choc. chips in the microwave for 1 minute as suggested by someone else and stirred until melted. I then poured in the butter/cream mixture. It did start seizing up but I was able to get it all incorporated along with nuts and cranberries. It is now resting at room temperature. It still looks a little buttery on top but not swimming in it. It looks as though I will be able to roll into balls. It tastes delicious and I can’t wait until they’re completely done.
Addition to my previous comments – putting chocolate in a refrigerator was probably not the wisest idea. It was hard as a rock when I took it out. I would say let it sit at room temperature for an hour as directions indicate then roll and coat with powdered sugar or whatever. I will also add more nuts/cranberries so the white chocolate is not so overpowering. Great flavor just would like to taste more nuts, etc.
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How can I replace the butter?
Hi Valentina, you can try it with margarine.
After taking out of the freezer the mixture was so hard that it would not hardly shape into balls. It was crumbly.
Hi Kim, you should cool them in the fridge, not in the freezer. leave them on the counter to soft then roll.
For something that looked so simple and holidayish it was a a pain of a recipe to work with. Tried making them for a party and such a disappointment. I will not make these again. Crumbly and flaky instead of smooth and creamy.
I have tried this recipe 2 times with extra butter both times, I put it in the refridgerater and was hard as a rock even after room temperature. I dumped off some of the extra butter the second time. Not sure if I should try adding anything like others did.
Hi, is there any way to add alcohol to this recipe? Perhaps vodka? Pls advise, thanks!
Hello! Very cool candy. Thanks for the wonderful recipe!
I came across a girl on Instagram (raw_2_you) who sells her candies and uses your photos, this is very sad.
This looks so good! Do you use this base for any other truffle recipes?
Thanks for sharing! Does it keep long?
Yes there is clearly something wrong with the ingredients in this recipe as too many people have experienced the same issue with butter separating. I experienced it as well and have made these a few times with the same result. I won’t make them again, if I did I feel like the butter is unnecessary.
Mine also separated with all the butter on top. I got out my immersion blender and very patiently used it until the two combined. I put it back over the flame briefly. It’s now sitting at room temp and I’ll see how it goes.
For everyone who said their mix was swimming in butter and wondering if the amount of butter is correct, it is. Mine initially mixed then sort of separated and was swimming in butter. Not wanting to waste the ingredients I kept at it. Using a rubber spatula i kept folding the butter back in, working it more and more for at least 10 or so minutes. Eventually it DID come back together and I was able to put it in the fridge to harden. I will say it was very hard to scoop out after, I ended up digging out chunks and the qrmth of my hands seemed to soften it enough to roll into balls. The results were well worth the trouble. As advised, let them warm to room temp for an hour or two before serving to really let the flavour come through. Everyone loves them.
Looks like a recipe the owner did not want anyone else to have success with. Had the same issue – what a waste of money, product and time.
I tried the recipe twice now. The first time it worked perfectly. Beautiful buttery truffles I gave as Christmas presents. I added a white chocolate shell with crumbled pistachios on top too. I used salted butter the first time. The second time I used unsalted as per the recipe. This time the mixture split and was swimming in melted butter. I took advice from other commenters and drained it off, then added a table spoon on warmed semi skimmed milk. Mixed really well and it’s come back together beautifully. Just waiting for it to set.
I followed instructions and the mixture tastes great. But after it chilled in the fridge it is so hard I can’t spoon it. Any suggestions?
Let it sit on the counter for a while, until soften slightly.