Indulge in the sweet harmony of flavors with these Cranberry Pistachio White Chocolate Bliss Bites. This no-bake treat combines creamy white chocolate, tangy cranberries, and nutty pistachios into an irresistibly festive delight. Perfect for holiday gifting, parties, or a luxurious treat, these truffles offer elegance in every bite with minimal effort.
Ingredients
- 225g white chocolate, chopped
- 1/2 cup (about 60g) dried cranberries, chopped
- 1/2 cup (about 60g) shelled pistachios, chopped
- 1/4 cup (60ml) heavy cream
- 1 tsp vanilla extract
- 1/2 cup (about 50g) powdered sugar, for rolling
Instructions
- Set Up the Base: Add the chopped white chocolate to a heatproof bowl.
- Heat the Cream: Warm the heavy cream in a small saucepan over low heat until it just starts to simmer. Take it off the heat and pour it over the white chocolate. Allow it to rest for 2 minutes to soften and melt.
- Mix Ingredients: Stir the chocolate and cream mixture until smooth. Add the vanilla extract, chopped cranberries, and pistachios, mixing well to evenly distribute.
- Chill: Cover the mixture and refrigerate for 1-2 hours or until firm enough to shape.
- Shape Truffles: Scoop small portions of the mixture using a spoon or small cookie scoop, then roll them into balls with your hands.
- Coat in Sugar: Roll each truffle in powdered sugar to coat evenly.
- Serve or Store: Enjoy immediately or refrigerate in an airtight container for up to one week.
Conclusion
These Cranberry Pistachio White Chocolate Bliss Bites are a festive way to add elegance to your dessert table. Easy to prepare and endlessly versatile, they make a thoughtful homemade gift or a sophisticated treat for any occasion. Let these luscious bites bring a burst of holiday cheer to your celebrations!
Festive Cranberry Pistachio White Chocolate Bliss Bites
Tangy cranberries, crunchy pistachios, and velvetywhite chocolate create a perfect balance of flavors in these simple, no-bakebliss bites.
- 225 g white chocolate (chopped)
- 1/2 cup about 60g dried cranberries, chopped
- 1/2 cup about 60g shelled pistachios, chopped
- 1/4 cup 60ml heavy cream
- 1 tsp vanilla extract
- 1/2 cup about 50g powdered sugar, for rolling
- Set Up the Base: Add the chopped white chocolate to a heatproof bowl.
- Heat the Cream: Warm the heavy cream in a small saucepan over low heat until it just starts to simmer. Take it off the heat and pour it over the white chocolate. Allow it to rest for 2 minutes to soften and melt.
- Mix Ingredients: Stir the chocolate and cream mixture until smooth. Add the vanilla extract, chopped cranberries, and pistachios, mixing well to evenly distribute.
- Chill: Cover the mixture and refrigerate for 1-2 hours or until firm enough to shape.
- Shape Truffles: Scoop small portions of the mixture using a spoon or small cookie scoop, then roll them into balls with your hands.
- Coat in Sugar: Roll each truffle in powdered sugar to coat evenly.
- Serve or Store: Enjoy immediately or refrigerate in an airtight container for up to one week.