Cranberry Pistachio White Chocolate Truffles

Ingredients:

• 11 oz white chocolate, finely chopped
• 5 tbsp unsalted butter
• 3 tbsp heavy cream
• Pinch of salt
• 1 tsp orange or vanilla extract (optional)
• 1/3 cup finely chopped dried cranberries
• 1/3 cup finely chopped toasted pistachios
• 1/2 cup powdered sugar

Instructions:

1. In a small saucepan over low-medium heat, melt the butter. Add heavy cream and stir to combine. Mix in salt and extract (optional). Set aside.
2. Melt white chocolate over a double boiler, stirring until smooth. Do not overheat — keep below 105°F.
3. Gently stir the melted chocolate with the lukewarm butter–cream mixture until combined.
4. Fold in cranberries and pistachios. Let sit at room temp for 1 hour, cover with plastic wrap touching the surface, then refrigerate 2–3 hours until firm.
5. Scoop and roll into 1-inch balls (wipe hands between each for easier rolling).
6. Roll each truffle in powdered sugar to coat.
7. Store in an airtight container in the fridge for up to 1 week or freeze for longer.