Ingredients
Equipment
Method
Preparation
- Finely chop the white chocolate, dried cranberries, and pistachios in preparation for mixing.
- Gently heat the heavy cream in a small saucepan until it just begins to simmer, then remove it from the heat.
Mixing and Chilling
- Pour the hot cream over the chopped white chocolate in a heatproof bowl, let it sit for a few minutes, then stir until completely smooth.
- Stir in the vanilla extract, a pinch of salt, and the finely chopped dried cranberries and pistachios into the chocolate mixture.
- Cover the mixture and refrigerate for at least 2 hours, or until it is firm enough to easily roll.
Forming and Coating
- Scoop small portions of the chilled mixture and roll them between your palms to form 1-inch balls.
- Roll each truffle in powdered sugar until it is evenly coated, then serve immediately or store.
Notes
For best results, ensure the truffle mixture is thoroughly chilled before attempting to roll. Store finished truffles in an airtight container in the refrigerator for up to one week to maintain freshness.