Cranberry Pistachio White Chocolate Truffles
Ingredients:
1 cup white chocolate chips
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 cup dried cranberries, chopped
1/4 cup pistachios, chopped
1/4 cup powdered sugar (for rolling)
Directions:
Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.
Add Flavorings: Stir in the vanilla extract, chopped cranberries, and chopped pistachios until well combined.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
Form the Truffles: Using a small cookie scoop or a spoon, scoop out small portions of the mixture and roll them into balls with your hands.
Coat the Truffles: Roll each truffle in powdered sugar until well coated.
Serve: Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes before serving.