Meet your new favorite festive treat: Cranberry Pistachio White Chocolate Truffles! These bite-sized delights are a perfect harmony of creamy white chocolate, tangy dried cranberries, and crunchy pistachios, all rolled into one irresistible truffle. Whether you’re prepping for a holiday party or craving something sweet and elegant, these truffles are a breeze to make, look absolutely stunning, and taste even better. They’re the kind of recipe that instantly becomes a tradition, and once you try them, you’ll find yourself reaching for “just one more” every single time.

Cranberry Pistachio White Chocolate Truffles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cranberry Pistachio White Chocolate Truffles lies in their simplicity—each component shines through and brings its own special touch. These ingredients work together to create a luxurious texture, vibrant color, and unforgettable flavor that’s perfect for gifting or sharing.

White chocolate (12 ounces, finely chopped): Use a good-quality white chocolate for the creamiest, smoothest truffles—chips or bars both work.
Heavy cream (1/3 cup): Adds richness and helps create that luscious, melt-in-your-mouth center.
Unsalted butter (2 tablespoons): Makes the truffle mixture extra silky and helps bind everything together.
Vanilla extract (1/2 teaspoon): A splash of vanilla brings out the sweetness and adds warmth.
Dried cranberries (1/2 cup, finely chopped): Their tart chewiness balances the sweetness and adds jewel-like flecks of color.
Shelled pistachios (1/2 cup, finely chopped): Pistachios add crunch, nutty flavor, and a gorgeous green pop—perfect for the holidays.
Powdered sugar (1/2 cup, for rolling): Gives the truffles a delicate, snowy coating and a touch of extra sweetness.

How to Make Cranberry Pistachio White Chocolate Truffles

Step 1: Melt the White Chocolate Mixture

In a heatproof bowl, combine the chopped white chocolate, heavy cream, and butter. Set the bowl over a saucepan of gently simmering water, making sure the bottom doesn’t touch the water. Stir constantly as the chocolate and butter melt together, creating a smooth and glossy mixture. This gentle melting method ensures your chocolate stays silky and doesn’t seize, which is key to dreamy truffles!

Step 2: Add Flavor and Texture

Remove the bowl from the heat and immediately stir in the vanilla extract, followed by the finely chopped dried cranberries and half of the chopped pistachios. Mixing them in while the chocolate is still warm ensures everything distributes evenly, so every bite is packed with color, crunch, and bursts of tart cranberry.

Step 3: Chill Until Firm

Cover the bowl with plastic wrap and pop it in the refrigerator for about 2 hours. This chill time is essential—it firms up the mixture so you can easily roll it into perfect truffle balls later. Don’t rush this step! The anticipation is worth it.

Step 4: Shape the Truffles

Once the mixture is set and firm to the touch, use a small cookie scoop or spoon to portion out 1-inch balls. Roll each one between your palms until smooth. It’s a little messy, but that’s half the fun! If the mixture gets too soft, put it back in the fridge to firm up again.

Step 5: Coat and Finish

Roll each truffle in the remaining chopped pistachios, powdered sugar, or a combination of both. This not only adds extra flavor and texture but also makes your Cranberry Pistachio White Chocolate Truffles look absolutely gorgeous—like tiny, edible ornaments. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to set before serving.

How to Serve Cranberry Pistachio White Chocolate Truffles

Garnishes

For a festive touch, try rolling some truffles in shredded coconut for a snowy effect, or drizzle them with a bit of melted white chocolate. A sprinkle of extra chopped pistachios or even a few edible gold flakes can make these truffles truly sparkle on your dessert table!

Side Dishes

Pair your Cranberry Pistachio White Chocolate Truffles with a platter of fresh fruit, a selection of cheeses, or an assortment of cookies for a complete dessert spread. They’re also divine served alongside a cup of coffee, espresso, or herbal tea for a simple, satisfying finish to any meal.

Creative Ways to Present

Package these truffles in a pretty box or cellophane bag tied with ribbon for a heartfelt homemade gift. For parties, display them on a tiered cake stand or in mini cupcake papers for an elegant look. You can even tuck them into holiday cookie tins for a colorful, delicious surprise!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cranberry Pistachio White Chocolate Truffles in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to one week, making them a perfect make-ahead treat for busy schedules or unexpected guests.

Freezing

For longer storage, freeze the truffles in a single layer on a baking sheet until firm, then transfer to a zip-top bag or freezer-safe container. They’ll keep beautifully for up to one month—just thaw in the fridge overnight before enjoying.

Reheating

No reheating required! These truffles are best enjoyed straight from the fridge or at cool room temperature. If you’ve frozen them, let them thaw gently in the refrigerator to maintain their creamy texture.

FAQs

Can I use other nuts instead of pistachios?

Absolutely! While pistachios add a lovely color and flavor, feel free to swap in chopped almonds, pecans, or even hazelnuts if that’s what you have on hand. Each will bring its own unique twist to the truffles.

Do I have to use white chocolate, or can I try dark or milk chocolate?

White chocolate is classic for Cranberry Pistachio White Chocolate Truffles, but you can definitely experiment with milk or dark chocolate if you prefer a richer, less sweet truffle. Just keep in mind the flavor balance will change, especially with the tartness of the cranberries.

My truffle mixture is too soft to roll. What should I do?

If the mixture is too soft, simply return it to the refrigerator for another 30 minutes to an hour. Make sure the mixture is really firm before rolling—patience pays off for perfect truffles!

Can I make these truffles ahead of time for a party?

Yes! Cranberry Pistachio White Chocolate Truffles are ideal for making ahead. Prepare them a few days in advance and store them in the fridge—they’ll taste just as wonderful (and look just as beautiful) when your guests arrive.

How can I make these truffles look extra festive?

Try rolling some in colored sugar, shredded coconut, or drizzling with white chocolate and topping with a few extra cranberries and pistachios. Edible glitter or gold leaf can also add a spectacular holiday touch!

Final Thoughts

There’s something magical about sharing homemade Cranberry Pistachio White Chocolate Truffles with friends and family. They’re beautiful, bursting with flavor, and so simple to make. I hope you’ll give them a try—these little gems are sure to become a cherished treat in your home, just as they are in mine!

Cranberry Pistachio White Chocolate Truffles Recipe

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4.8 from 15 reviews

Author: Emma
Total Time: 2 hours 30 minutes
Yield: 24 truffles 1x
Diet: Vegetarian

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Description

Delight in these luxurious Cranberry Pistachio White Chocolate Truffles, combining creamy white chocolate with tangy dried cranberries and crunchy pistachios for a perfect no-bake holiday treat that’s both elegant and easy to make.

Ingredients

Scale

Truffle Base

12 ounces white chocolate, finely chopped
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 cup dried cranberries, finely chopped
1/2 cup shelled pistachios, finely chopped

For Rolling

1/2 cup powdered sugar
Additional chopped pistachios (optional)
Shredded coconut or melted white chocolate for decoration (optional)

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Instructions

Melt and Combine: In a heatproof bowl, combine 12 ounces of finely chopped white chocolate, 1/3 cup heavy cream, and 2 tablespoons unsalted butter. Place the bowl over a saucepan of simmering water, stirring continuously until the chocolate mixture is completely melted and smooth.
Add Flavorings: Remove the bowl from heat and stir in 1/2 teaspoon vanilla extract, 1/2 cup finely chopped dried cranberries, and half of the 1/2 cup chopped pistachios. Mix well to combine the flavors evenly.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for 2 hours, or until it firms up enough to be scooped and rolled.
Form the Truffles: Using a small cookie scoop or spoon, portion the chilled mixture into 1-inch balls. Roll each ball between your palms to smooth the surface.
Coat the Truffles: Roll each truffle in the remaining chopped pistachios, powdered sugar, or a combination of both, coating them evenly for texture and visual appeal.
Final Chill: Place the coated truffles on a parchment-lined tray and refrigerate for at least 30 minutes to set before serving.

Notes

Store truffles in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.
For a festive touch, roll some truffles in shredded coconut or drizzle with melted white chocolate.
Use high-quality white chocolate for best flavor and texture.
Chopping the dried cranberries and pistachios finely helps the truffles have a smoother texture while still offering crunch and bursts of flavor.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Dessert, Candy
Method: No-Bake, Chilling
Cuisine: American, European-inspired