The sweet and tangy smell of cranberries always pulls me right into the kitchen. When it mixes with nutty pistachios, it feels like the holidays in one bite. I couldn’t resist rolling these little treats again this week.

They’re soft, chewy, and just a bit crunchy from the pistachios. Each bite melts and pops with that fruity flavor. It’s such a fun mix of textures, and I love how pretty they look too.

These truffles always remind me of cozy nights and little gifts for friends. They’re simple to make, and honestly, I could eat a whole batch by myself. Let’s make them together — you’ll see how easy they are.

Grab some dried cranberries and pistachios, and let’s start rolling. You don’t even need to bake these. It’s time to make your kitchen smell like joy.

Why You’ll Love This Recipe

Simple Ingredients, Stunning Results: With just a handful of pantry staples, you can create a treat that looks like it came from a gourmet chocolate shop.
No Baking Required: These truffles are perfect for anyone who loves desserts but doesn’t want to deal with the hassle of baking.
Customizable Flavors: Swap out the cranberries or pistachios for other dried fruits or nuts to make this recipe your own.
Perfect for Gifting: These truffles are as beautiful as they are delicious, making them a thoughtful and impressive gift.
Make-Ahead Friendly: These truffles store well, so you can make them in advance for stress-free entertaining.

Required Kitchen Tools

Heatproof Bowl: For melting the white chocolate.
Small Saucepan: To heat the cream gently.
Spoon or Small Cookie Scoop: For shaping the truffles.
Baking Sheet: To chill the truffles before rolling.
Parchment Paper: Keeps the truffles from sticking.
Plastic Wrap: To cover the chocolate mixture as it chills.

Ingredients

Here’s what you’ll need to make these decadent treats (exact measurements are in the recipe card below):

White Chocolate Chips or Finely Chopped White Chocolate (1 cup): The base of the truffles, providing rich, creamy sweetness.
Heavy Cream (1/4 cup): Adds smoothness and helps create the ganache texture.
Dried Cranberries (1/4 cup, chopped): For a tangy, fruity contrast to the sweet chocolate.
Pistachios (1/4 cup, chopped): Bring a nutty crunch and vibrant green color to the truffles.
Vanilla Extract (1/2 teaspoon): Enhances the overall flavor with a warm, sweet note.
Extra Chopped Pistachios and Cranberries (Optional): For rolling the truffles, adding an extra layer of texture and visual appeal.

Variations for Cranberry Pistachio Truffles

Dark Chocolate Lovers: Substitute dark chocolate for white chocolate for a richer, less sweet version.
Festive Touch: Add a pinch of cinnamon or nutmeg for holiday flair.
Coconut Coating: Roll the truffles in shredded coconut instead of pistachios or cranberries.
Alcohol-Infused: Add a splash of orange liqueur or Amaretto for an adult-friendly twist.
Nut-Free: Replace pistachios with sunflower seeds or skip them entirely for a smooth truffle.

Step-by-Step Instructions

1. Prepare the Ingredients

Chop the white chocolate into small pieces (if not using chips) to ensure it melts evenly.
Finely chop the dried cranberries and pistachios for easy incorporation.

2. Make the Ganache

Heat the Cream: In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer. Avoid boiling.
Melt the Chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
Stir Until Smooth: Use a spatula to stir the mixture gently until the chocolate and cream are fully combined, forming a smooth ganache.
Add Flavor: Stir in the vanilla extract, chopped cranberries, and pistachios until evenly distributed.

3. Chill the Ganache

Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the ganache is firm enough to scoop and shape.

4. Shape the Truffles

Scoop the Ganache: Use a small cookie scoop or spoon to portion the ganache into 1-inch balls.
Roll into Balls: Roll the scooped ganache between your palms to form smooth, even spheres.

5. Coat the Truffles

Roll each truffle in the extra chopped pistachios, cranberries, or a mixture of both. Press gently to ensure the toppings stick.

6. Chill Again

Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.

Serving and Decoration

How to Serve Cranberry Pistachio Truffles

On a Dessert Platter: Arrange the truffles alongside cookies, chocolates, and fresh fruits for an elegant presentation.
As a Gift: Package the truffles in decorative boxes or tins lined with parchment paper for a thoughtful holiday gift.
With Coffee or Tea: Serve as an indulgent accompaniment to your favorite hot beverage.

Decorating Ideas

Drizzle the truffles with melted white or dark chocolate for a sophisticated touch.
Sprinkle with edible glitter or a dusting of powdered sugar for a festive look.

Storing Cranberry Pistachio Truffles

Refrigerator: Store the truffles in an airtight container in the fridge for up to 2 weeks. Allow them to sit at room temperature for a few minutes before serving.
Freezer: Freeze the truffles in a single layer in an airtight container for up to 3 months. Thaw in the fridge before serving.

Nutrition Information

Serving Size	1 Truffle
Calories	100-120
Fat	7g
Carbohydrates	10g
Protein	1g
Fiber	1g