Cranberry Pistachio White Chocolate Truffles
Ingredients:
8 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup dried cranberries, chopped
1 cup shelled pistachios, chopped
16 ounces white chocolate, melted
Additional chopped pistachios and cranberries for garnish
Directions:
Begin by beating the softened cream cheese in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, and almond extract to the cream cheese, mixing until thoroughly combined.
Stir in the chopped cranberries and pistachios until they are evenly distributed throughout the mixture.
Line a baking sheet with parchment paper for easy cleanup.
Using a small cookie scoop or spoon, portion out the cream cheese mixture and roll it into balls, placing them on the prepared baking sheet.
Chill the truffle balls in the refrigerator for at least 1 hour, or until they are firm to the touch.
Once the truffles are chilled, melt the white chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.
Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, ensuring they are evenly coated.
Return the coated truffles to the baking sheet and sprinkle them with additional chopped pistachios and cranberries for a delightful garnish.
Chill the truffles in the refrigerator for another 30 minutes, or until the white chocolate coating is set.
Serve the Cranberry Pistachio White Chocolate Truffles chilled and savor the blissful combination of flavors and textures.
Prep Time: 30 minutes | Chill Time: 1 hour 30 minutes | Total Time: 2 hours
Calories: Approximately 180 kcal per serving | Servings: Makes about 36 truffles
Cranberry Pistachio White Chocolate Truffles
