Cranberry Pistachio White Chocolate Truffles (Print Version)
# Ingredients:
01 -
11 oz white chocolate, chopped into small pieces
02 -
5 tablespoons unsalted butter
03 -
3 tablespoons heavy cream
04 -
Pinch of salt
05 -
1 teaspoon orange or vanilla extract (optional)
06 -
1/3 cup finely chopped dried cranberries
07 -
1/3 cup finely chopped toasted pistachios
08 -
1/2 cup powdered sugar
# Instructions:
01 -
In a small saucepan over low-medium heat, melt butter, add heavy cream, and stir just to combine. Stir in salt and optional orange or vanilla extract. Set aside.
02 -
Over a double boiler, melt finely chopped white chocolate, stirring occasionally until smooth and completely melted. Do not overheat the chocolate above 105°F or it will separate and become unusable.
03 -
Remove chocolate from heat and using a rubber spatula, gently stir the lukewarm butter-cream mixture into the melted chocolate. Ensure both mixtures are approximately the same temperature when combining.
04 -
Stir in chopped cranberries and pistachios. Let mixture sit at room temperature for one hour, covered with plastic wrap pressed directly onto the surface to prevent a film from forming.
05 -
Refrigerate for 2-3 hours until firm.
06 -
Using a small spoon or melon baller, scoop out the mixture and roll into 1-inch balls. Clean hands with paper towel between rolling each truffle to prevent sticking.
07 -
Roll each truffle in powdered sugar to coat completely.
08 -
Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
# Notes:
01 -
The chocolate temperature is critical - it should feel about the same as body temperature when touched with a finger.