I love how quick and simple these truffles are to make — just a little melting, stirring, and chilling, and I end up with a gorgeous batch of truffles that look impressive with minimal effort. The blend of white chocolate, tart cranberries, and crunchy pistachios creates a balance that feels both decadent and refreshing. Plus, I can prepare them ahead of time, which makes entertaining or gifting stress-free.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I place the white chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. I stir gently with a metal spoon until the chocolate melts and the mixture becomes smooth. Then I stir in the vanilla bean paste if I’m using it and let it cool slightly.
Next, I stir in the cranberries and pistachios. I refrigerate the mixture for about 3 hours, giving it an occasional stir, until it’s firm enough to roll into balls. The mixture stays a little sticky, which is perfect for coating.
I spread the desiccated coconut in a shallow dish. Then I roll level tablespoons of the mixture into balls and roll them in the coconut until evenly coated. I arrange the truffles in a single layer in an airtight container and refrigerate them until serving.
Servings and Timing
This recipe makes about 18 truffles. The preparation takes around 15 minutes, cooking time is 5 minutes, and chilling time is about 3 hours. In total, I like to set aside roughly 3 hours and 20 minutes to have them perfectly ready.
Variations
Sometimes I swap pistachios for almonds or macadamias for a different nutty flavor. If I want a hint of citrus, I add a little finely grated orange or lemon zest to the mixture before chilling. For an elegant finish, I might drizzle the truffles with melted white or dark chocolate before serving.
Storage/Reheating
I store the truffles in an airtight container in the refrigerator for up to a week. If I’m gifting them, I place them in small paper cases and pack them in a decorative box. These truffles don’t need reheating, but if they become too firm, I let them sit at room temperature for about 10 minutes before serving.
FAQs
How far in advance can I make these truffles?
I can make them up to a week ahead and keep them chilled in the fridge until serving.
Can I freeze White Chocolate Truffles?
Yes, I can freeze them for up to a month in an airtight container, separating layers with baking paper.
What kind of white chocolate works best?
I prefer using good-quality white chocolate with cocoa butter rather than compound chocolate for the smoothest texture.
Can I use other dried fruits?
Absolutely, I sometimes use chopped dried apricots, cherries, or even raisins for variety.
How do I stop the truffles from sticking to my hands?
I find slightly damp hands or wearing food-safe gloves helps when rolling the mixture.
Can I skip the coconut coating?
Yes, I can roll them in crushed nuts, cocoa powder, or even powdered sugar instead.
Can I make these dairy-free?
I can use dairy-free white chocolate and coconut cream in place of thickened cream for a vegan-friendly version.
Do I need to temper the chocolate?
No, there’s no need to temper since the chocolate is mixed with cream to form a ganache-like base.
Why is my mixture too soft to roll?
It probably needs a bit more chilling time. I just pop it back into the fridge for another 30 minutes.
Can I double the recipe?
Yes, doubling the ingredients works perfectly — I just use a larger bowl to make mixing easier.
Conclusion
I love making these White Chocolate Truffles because they’re elegant, simple, and taste divine. The combination of creamy chocolate, sweet fruit, and crunchy nuts makes them an irresistible treat for any occasion. Whether I serve them at a gathering or gift them to someone special, they always add a touch of sweetness and sophistication.
These White Chocolate Truffles are smooth, creamy, and indulgent, featuring a delicious mix of cranberries and pistachios coated in coconut. They’re simple to make yet look impressively elegant — perfect for gifting or adding a touch of luxury to any dessert spread.
Author:Amy
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:3 hours 20 minutes
Yield:18 truffles
Category:Dessert
Method:No-bake / Chilling
Cuisine:European
Diet:Vegetarian
Ingredients
180g white chocolate, chopped
80ml (1/3 cup) thickened cream
1 tsp vanilla bean paste (optional)
40g (1/4 cup) dried cranberries, chopped
40g (1/4 cup) pistachios, chopped
35g (1/3 cup) desiccated coconut
Instructions
Place the white chocolate and cream in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir gently with a metal spoon until the chocolate melts and the mixture is smooth.
Stir in the vanilla bean paste if using, then allow the mixture to cool slightly.
Add the chopped cranberries and pistachios, stirring to combine.
Refrigerate the mixture for about 3 hours, stirring occasionally, until it’s firm enough to roll into balls. The mixture should remain slightly sticky.
Spread the desiccated coconut in a shallow dish. Roll level tablespoons of the mixture into balls, then roll each in the coconut to coat evenly.
Arrange truffles in a single layer in an airtight container and refrigerate until serving.
Notes
For variation, swap pistachios with almonds or macadamias.
Add finely grated orange or lemon zest for a citrus twist.
Drizzle with melted white or dark chocolate for an elegant finish.
Store in the fridge for up to 1 week or freeze for up to 1 month.
Let truffles sit at room temperature for 10 minutes before serving if too firm.
Use good-quality white chocolate for the best texture and flavor.
