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White Chocolate Truffles

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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.

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

  1. 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.
  2. Stir in the vanilla bean paste if using, then allow the mixture to cool slightly.
  3. Add the chopped cranberries and pistachios, stirring to combine.
  4. Refrigerate the mixture for about 3 hours, stirring occasionally, until it’s firm enough to roll into balls. The mixture should remain slightly sticky.
  5. 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.
  6. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-chocolate-truffles/