Servings: 12 truffles
Calories: 90kcal
Cost: $10
Equipment
- Heatproof bowl
- Small saucepan
- Spatula
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Ingredients
- 1 cup white chocolate chips or finely chopped white chocolate
- 1/4 cup heavy cream
- 1/4 cup dried cranberries, chopped
- 1/4 cup pistachios, chopped
- 1/2 teaspoon vanilla extract
- q.s. extra chopped pistachios and cranberries for rolling (optional) to taste
Instructions
- Start by placing the white chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the white chocolate and let it sit for 2-3 minutes to melt the chocolate. Stir until smooth.
- Stir in the vanilla extract, chopped cranberries, and chopped pistachios until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 6-8 hours, or until the ganache is firm enough to scoop.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or spoon, scoop out small amounts of the ganache and roll them into balls between your palms.
- If desired, roll the truffles in extra chopped pistachios and cranberries for added texture and flavor.
- Place the truffles on the prepared baking sheet and refrigerate for another 30 minutes to firm up.
Notes
These truffles are perfect for any special occasion, from holiday gatherings to birthday parties. For an extra special touch, drizzle melted dark chocolate over the truffles.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.2mg
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