This amazing Pinterest Pin Recipe "Cranberry Pistachio White Chocolate Truffles" caught my eye. Since being on a strict gluten free, sugar free, low carb-calorie diet, It's hard to find delicious yet simple mouth salivating desserts. They turned out DELICIOUS! I did however, substitute a few ingredients of my own to suit dietary tastes. Check out the recipes below and may you also enjoy them too! Overall Rating ⭐⭐⭐⭐
On a special note, these beauties were fairly simple and fun to make. They are sweet with the resemblance of a candy bar. The perfect no bake sweet treat!
Original Recipe was found on Pinterest. After tweaking some ingredients I was able to "Have my Truffle and eat it too". ❤️
Original recipe and total thanks to: omgchocolatedesserts.com on PINTEREST
Cranberry Pistachio White Chocolate Truffles
20 minutes · Vegetarian Gluten free ·
Cranberry Pistachio White Chocolate Truffles are super cute, and a festive no-bake dessert. They look like little snowballs, and when you try one, you’ll realize they're the best bite-sized treats out there! This is the tastiest, homemade Christmas truffle recipe ever!
Ingredients
Produce
- 1/3 cup Cranberries, dried ⭐ ( I used Dried Bing Dark Cherries)
Baking & Spices
- 1 tsp Orange or vanilla extract
- 1/2 cup Powdered sugar ⭐ ( I used Monkfruit Powder)
- 1 pinch Salt
- 11 oz White chocolate - chopped into small pieces ⭐ ( I used Lily's with Stevia)
Nuts & Seeds
- 1/3 cup Pistachio, toasted
Dairy
- 5 tbsp Butter, unsalted
- 3 tbsp Heavy cream
Instructions
First in a small saucepan over low-medium heat melt butter, add heavy cream and stir to combine. Then stir in Salt. Add Orange or Vanilla Extract (Optional) Set aside.
Over a double broiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT over heat the chocolate!!! Do not heat above 105 F or the chocolate with separate and be unusable.
Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!! Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
Stir in fruit and nuts and let it sit and room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form . Then refrigerate for 2-3 hours (Until firm).
Roll the mixture into balls and dip them in the Powdered Sugar. Store in refrigerator up to one week or freezer for longer storage.
Over a double broiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT over heat the chocolate!!! Do not heat above 105 F or the chocolate with separate and be unusable.
Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!! Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
Stir in fruit and nuts and let it sit and room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form . Then refrigerate for 2-3 hours (Until firm).
Roll the mixture into balls and dip them in the Powdered Sugar. Store in refrigerator up to one week or freezer for longer storage.
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