Pistachio Cranberry White Chocolate (Print Version)
# Ingredients:
01 -
11 oz white chocolate, broken into tiny chunks
02 -
5 tablespoons unsalted butter
03 -
3 tablespoons heavy cream
04 -
Tiny bit of salt
05 -
1 teaspoon orange or vanilla extract (if you want)
06 -
1/3 cup finely diced dried cranberries
07 -
1/3 cup finely diced roasted pistachios
08 -
1/2 cup powdered sugar
# Instructions:
01 -
Melt butter in a small pot over low-medium heat, pour in heavy cream, and mix them together. Add salt and orange or vanilla extract if you're using it. Put aside for now.
02 -
Put finely chopped white chocolate in a double boiler and stir now and then until it's smooth and fully melted. Don't let it get hotter than 105°F or it'll break apart and be ruined.
03 -
Take chocolate off the heat and slowly fold the warm butter-cream mix into your melted chocolate with a rubber spatula. Make sure both are about the same warmth when you mix them.
04 -
Mix in your chopped cranberries and pistachios. Let it sit out for an hour, covered with plastic wrap pushed right onto the surface so no skin forms on top.
05 -
Put in fridge for 2-3 hours until it's solid.
06 -
Grab a small spoon or melon baller and scoop out bits to roll into 1-inch balls. Wipe your hands with paper towel between each truffle so they don't stick.
07 -
Roll each ball in powdered sugar until they're fully coated.
08 -
Pop them in an airtight container in the fridge for up to a week, or freeze them if you want them to last longer.
# Notes:
01 -
Getting the chocolate temp just right matters a lot. It should feel about as warm as your skin when you touch it.