Ingredients:

  • 12 oz (340 g) High-Quality White Chocolate, chopped
  • 2/3 cup (160 ml) Double Cream (Heavy Cream), 48% fat
  • 2 Tbsp (28 g) Unsalted Butter, cut into small cubes, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • Pinch (1 g) Fine Sea Salt
  • 1/2 cup (60 g) Shelled Pistachios, lightly toasted and roughly chopped
  • 1/3 cup (50 g) Dried Cranberries, roughly chopped
  • 1 cup (120 g) Icing Sugar (Confectioners’ Sugar) OR 4 oz (115 g) Extra White Chocolate, melted (for coating)

Instructions:

  1. Prep the Chocolate: Place the chopped white chocolate, butter cubes, and salt into a heatproof mixing bowl.
  2. Toast the Nuts: Gently toast the pistachios in a dry pan over medium heat for 3-5 minutes until fragrant. Set aside and chop roughly. Line a baking tray with parchment paper.
  3. Heat the Cream: Pour the double cream into a saucepan. Heat gently until it just begins to simmer around the edges (do not boil vigorously). Remove immediately from the heat.
  4. Melt the Chocolate: Pour the hot cream over the chocolate/butter mixture in the bowl. Let it stand undisturbed for 3 minutes to begin melting.
  5. Emulsify: Starting in the center of the bowl, gently stir the mixture with a spatula in small, smooth concentric circles. Gradually widen your circles until the ganache is smooth, glossy, and lump-free. Stir in the vanilla extract.
  6. Add Mix-ins: Fold the chopped pistachios and cranberries into the warm ganache until evenly distributed.
  7. Chill: Cover the bowl tightly with plastic wrap, pressing the film directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours and 15 minutes, or until the mixture is firm enough to easily scoop and roll.
  8. Scoop and Roll: Use a small scoop or teaspoon measure to portion out uniform amounts of the ganache. Working quickly, roll the portions between your palms into smooth spheres. Place the rolled truffles onto the lined baking tray.
  9. Coat: Roll the chilled truffles in the icing sugar until completely coated. (Alternatively, dip them in melted white chocolate.)
  10. Final Set and Store: Return the finished truffles to the refrigerator for 15-20 minutes to firm up completely. Store in an airtight container in the refrigerator for up to 2 weeks. Allow them to sit at room temperature for 10 minutes before serving.