Description
These cranberry pistachio chocolate truffles are rich, decadent, and incredibly simple to make. With just 5 ingredients, they offer the perfect blend of sweet, tart, and nutty flavors, making them an ideal treat for holidays or any time you want an indulgent dessert.
Ingredients
Scale
Truffle Mixture
- 200 g dark chocolate (at least 70% cocoa), chopped
- 100 ml heavy cream
- 1 tsp vanilla extract
- ¼ cup dried cranberries, chopped
- ¼ cup shelled pistachios, chopped
Instructions
- Heat the Cream: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Avoid boiling to prevent separating the cream.
- Melt the Chocolate: Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 1-2 minutes to melt the chocolate, then stir gently until the mixture is smooth and glossy.
- Add Flavorings and Mix-ins: Stir in the vanilla extract, chopped dried cranberries, and chopped pistachios until everything is evenly combined.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours or until it’s firm enough to scoop and handle.
- Form the Truffles: Using a small cookie scoop or spoon, scoop out balls of the chilled mixture and roll them between your palms to form smooth, round truffles.
- Optional Coating and Storage: Optionally, roll the truffles in extra crushed pistachios, cocoa powder, or leave them plain. Store the finished truffles in the refrigerator.
Notes
- Store truffles in an airtight container in the refrigerator for up to one week.
- These truffles make excellent edible gifts for holidays or special occasions.
- For extra flair, consider rolling truffles in cocoa powder or crushed freeze-dried raspberries.