Ingredients
Truffle Base
- 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)
Mix-ins and Coating
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachio
- 1/2 cup powdered sugar
Instructions
- Prepare Butter and Cream Mixture: In a small saucepan over low to medium heat, melt the butter and add the heavy cream. Stir gently just to combine the two. Then, stir in a pinch of salt and the optional orange or vanilla extract. Set this mixture aside.
- Melt White Chocolate: Using a double boiler, melt the chopped white chocolate, stirring casually until smooth and completely melted. Take care not to overheat it—do not exceed 105°F—to prevent the chocolate from separating. A good temperature test is that the chocolate should feel about the same temperature as your body when touched.
- Combine Mixtures: Remove the melted chocolate from heat. Gently stir the lukewarm butter and cream mixture into the melted chocolate with a rubber spatula, ensuring both mixtures are approximately the same temperature to avoid seizing.
- Add Cranberries and Pistachios: Fold in the finely chopped dried cranberries and toasted pistachios evenly into the chocolate mixture.
- Chill Mixture: Cover the mixture with plastic wrap pressed directly onto the surface to prevent a film from forming. Let it sit at room temperature for 1 hour, then refrigerate for 2 to 3 hours or until firm.
- Shape the Truffles: Once firm, scoop out the mixture using a small spoon or melon baller and roll into approximately 1-inch balls. If the mixture sticks to your hands, clean them with a paper towel between each ball.
- Coat Truffles: Roll each truffle thoroughly in powdered sugar until well coated.
- Store Properly: Place the truffles in an airtight container and refrigerate for up to 1 week. For longer storage, freeze and thaw before serving.
Notes
- Be careful not to overheat the white chocolate; melting it above 105°F will cause it to seize.
- Make sure the butter and cream mixture is approximately the same temperature as the melted chocolate before combining to prevent separation.
- Pressing plastic wrap directly onto the chocolate mixture prevents a solid film from forming on the surface.
- Rolling truffles can be sticky; clean your hands often to create neat balls.
- Store truffles in an airtight container in the refrigerator for up to one week or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
