1/4 cup pistachios, chopped
1/2 teaspoon vanilla extract
Extra chopped pistachios and cranberries for rolling (optional)
Instructions:
Prepare the Ganache:
Place the white chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the white chocolate and let it sit for 2-3 minutes to melt the chocolate. Stir until smooth.
Add Flavors:
Stir in the vanilla extract, chopped cranberries, and chopped pistachios until evenly distributed.
Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
Form the Truffles:
Line a baking sheet with parchment paper.
Using a small cookie scoop or spoon, scoop out small amounts of the ganache and roll them into balls between your palms.
If desired, roll the truffles in extra chopped pistachios and cranberries for added texture and flavor.
Chill Again:
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