Cranberry Pistachio White Chocolate Truffles ππ¬
Cranberry Pistachio White Chocolate Truffles ππ¬
β°Prep Time: 30 minutes | Chill Time: 1 hour 30 minutes | Total Time: 2 hours
β
Kcal: 180 kcal | Servings: Makes about 36 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 **********
In a large mixing bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar, vanilla extract, and almond extract, mixing until well combined.
Stir in the chopped cranberries and pistachios until evenly distributed.
Line a baking sheet with parchment paper.
Using a small cookie scoop or spoon, portion out the cream cheese mixture and roll it into balls.
Place the balls on the prepared baking sheet and chill in the refrigerator for at least 1 hour, or until firm.
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 truffle into the melted white chocolate, coating evenly.
Return the coated truffles to the baking sheet and sprinkle with additional chopped pistachios and cranberries for garnish.
Chill the truffles in the refrigerator for another 30 minutes, or until the chocolate is set.
Serve chilled and enjoy these delightful Cranberry Pistachio White Chocolate Truffles!
