Cranberry Pistachio Chocolate Truffles
These cranberry pistachio chocolate truffles are rich, decadent, and incredibly simple to make. With just 5 ingredients, they're the perfect blend of sweet, tart, and nutty — ideal for holidays or anytime indulgence!
Equipment
- small saucepan
- heatproof bowl
- mixing spoon or spatula
- cookie scoop or spoon
- refrigerator
Ingredients
- 200 g dark chocolate (at least 70% cocoa), chopped
- 100 ml heavy cream
- 1 tsp vanilla extract
- 1/4 cup dried cranberries, chopped
- 1/4 cup shelled pistachios, chopped
Instructions
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
- Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Stir in the vanilla extract, chopped cranberries, and chopped pistachios until evenly combined.
- Cover and refrigerate the mixture for at least 2 hours, or until firm enough to scoop.
- Using a small cookie scoop or spoon, form balls and roll them between your palms to shape into truffles.
- Optional: Roll truffles in extra crushed pistachios, cocoa powder, or leave plain. Store in fridge.
Notes
Store in an airtight container in the fridge for up to a week. These make excellent edible gifts! You can also roll them in cocoa powder or crushed freeze-dried raspberries for extra flair.
