Pistachio Cranberry White Chocolate Truffles- Easy, No-Bake, and Gluten-Free
These Pistachio Cranberry White Chocolate Truffles are honestly one of my favorite easy Christmas treats ever. They take just a few minutes to make, no baking, no fuss, just melt the chocolate, stir everything together, roll, and chill. That’s it. And they taste so good.
Ingredients
- 7 oz (200g) white chocolate , good quality, cut into small pieces
- 1/4 cup (60ml) whipping cream (30-35%fat)
- 1 tbsp (14g) butter
- 1/4 tsp (1g) salt
- 1/2 tsp (3g) vanilla extract
- 1/3 cup (40g) pistachios , chopped
- 1/3 cup (40g) dried cranberries
- 1/2 cup (60g) chopped pistachios , for rolling the truffles
Instructions
- Place the white chocolate and cream into a heatproof bowl.
- Melt the white chocolate with the cream over a bain-marie on low heat. Stir continuously until the chocolate is almost melted.
- Add the butter and keep stirring until the mixture is completely smooth.
- Remove from heat.
- Stir in the vanilla extract and salt.
- Fold in the pistachios and cranberries.
- Let the mixture cool slightly, then cover and refrigerate for 2–3 hours, or until firm enough to roll into balls. Give it a stir once or twice as it chills.
- Scoop small portions with a teaspoon and roll them into balls.
- Coat each truffle in chopped pistachios.
- Serve right away or refrigerate until needed. They keep well in an airtight container in the fridge for up to 2 weeks.
Nutrition
Serving: 1 truffleCalories: 86kcalCarbohydrates: 7.5gProtein: 1.39gFat: 5.97gSaturated Fat: 2.718gCholesterol: 6mgSodium: 37mgPotassium: 69mgFiber: 0.5gSugar: 6.36gVitamin A: 71IUVitamin C: 0.3mgCalcium: 23mgIron: 0.19mg