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 unsalted butter and heavy cream together until smooth.
- Stir in a pinch of salt and optional extract; set aside.
- Melt the white chocolate using a double boiler, stirring until smooth and keeping it below 105°F.
- Remove from heat and gently combine with the butter-cream mixture until well mixed.
- Fold in the dried cranberries and toasted pistachios; allow to cool at room temperature for about an hour.
- Refrigerate for 2-3 hours until firm.
- Scoop out portions and roll into balls; coat in powdered sugar.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (25g)
- Calories: 109
- Sugar: 9g
- Sodium: 9mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 10mg