Cranberry White Chocolate Truffles

I’ve discovered that the secret to exceptional truffles lies in balancing contrasting flavors, and these cranberry white chocolate versions prove my point perfectly. The tart cranberries cut through white chocolate’s sweetness in ways that’ll surprise you. Most people think making truffles requires advanced pastry skills, but I’m about to show you a technique that transforms simple ingredients into something that looks professionally crafted.

Recipe

I’m going to be completely honest with you—these cranberry white chocolate truffles are pure magic, and once you make them, you’ll never want to buy store-bought chocolates again. The combination of tart dried cranberries folded into silky white chocolate ganache creates this incredible sweet-tangy balance that hits every single taste bud in the most satisfying way.

I’ve been perfecting this recipe for years, tweaking the cranberry-to-chocolate ratio until it’s absolutely perfect, and I can guarantee you’ll be obsessed with the results. What makes these truffles truly special is how the cranberries add these little bursts of fruity brightness that cut through the rich, creamy white chocolate, while a hint of vanilla brings everything together beautifully.

Each bite melts on your tongue with this luxurious, velvety texture before you get those delightful chewy cranberry pieces that keep things interesting. The best part? They look incredibly elegant rolled in powdered sugar or cocoa powder, but they’re surprisingly simple to make—no fancy equipment or complicated techniques required.

Trust me, whether you’re making these for a holiday gathering, a special gift, or just because you deserve something amazing, these truffles will have everyone asking for the recipe and wondering how you became such a chocolate genius.

Ingredients

These truffles are all about balancing rich, creamy sweetness with tart bursts of cranberry—and the magic happens when you choose your ingredients wisely. Quality white chocolate is absolutely non-negotiable here; it’s the foundation of your ganache, so splurge on the good stuff with real cocoa butter (avoid those waxy white chips!).

Fresh or dried cranberries both work beautifully, but here’s the insider secret: if using dried, soak them in warm cream for 10 minutes first to plump them up and prevent that chewy-hard texture that can ruin an otherwise silky truffle.

For the Truffle Base:

• 8 oz high-quality white chocolate, finely chopped – Lindt, Ghirardelli, or Valrhona are your best bets; avoid baking chips
• 1/3 cup heavy cream – The fat content is essential for smooth ganache; half-and-half won’t cut it
• 2 tablespoons unsalted butter, room temperature – This adds that luxurious mouthfeel and helps the ganache set perfectly
• 1/2 cup dried cranberries, chopped – Or 1/3 cup fresh cranberries, finely diced (pat dry first!)
• 1 teaspoon vanilla extract – Pure vanilla only; the artificial stuff will muddy those delicate white chocolate notes
• Pinch of salt – Trust me on this—it makes the sweetness pop

For Rolling and Coating:

• 1/2 cup white chocolate, melted – For dipping, if you want that glossy finish
• 1/4 cup powdered sugar – Classic dusting option that looks elegant
• 2 tablespoons cocoa powder – Creates beautiful contrast and prevents overly sweet bites
• Extra chopped cranberries – Roll some truffles in these for gorgeous texture and color

Pro Substitutions: No heavy cream? Coconut cream works wonderfully and adds subtle tropical notes. Fresh cranberries too tart? Toss them with a teaspoon of sugar before folding in.

Want extra richness? Swap 1 tablespoon of cream for cream cheese—it adds tang that plays beautifully with the cranberries.

How to Make the Best Festive Holiday Dessert Recipe

Before diving into truffle-making, this simple prep step saves you from scrambling later when your hands are covered in chocolate. Having that lined baking sheet ready means you can immediately roll and place truffles without any messy interruptions. Pro tip: Use a rimmed baking sheet to prevent any truffles from rolling off the edges.

• Finely chop 8 ounces of white chocolate and place in a heatproof bowl.

The key word here is “finely”—smaller pieces melt more evenly and prevent that dreaded seized chocolate situation. Aim for pieces no larger than chocolate chips. Avoid using white chocolate chips as they contain stabilizers that make them harder to melt smoothly. High-quality white chocolate with cocoa butter listed as an ingredient will give you the creamiest, most luxurious ganache base.

• Heat ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer.

Watch for tiny bubbles forming around the edges—that’s your cue to remove from heat. Don’t let it come to a rolling boil, as this can cause the cream to curdle when mixed with chocolate. The goal is hot enough to melt the chocolate but gentle enough to maintain a silky texture. If you accidentally boil it, let it cool for a minute before proceeding.

• Pour the hot cream over the chopped white chocolate and let sit for 2 minutes without stirring.

This waiting period allows the heat to gently soften the chocolate throughout. Resist the urge to stir immediately—patience here prevents lumpy ganache. The cream needs time to penetrate all those chocolate pieces evenly. Use this time to prep your cranberries or clean up your workspace.

• Gently stir the chocolate mixture from the center outward until completely smooth and glossy.

Start with small circular motions in the center, gradually widening your circles. This technique prevents air bubbles and creates that mirror-like finish that signals perfect ganache. If you see any unmelted pieces, place the bowl over a pot of barely simmering water for 30 seconds, then continue stirring. The mixture should flow like thick cream when properly combined.

• Fold in ⅓ cup dried cranberries, guaranteeing they’re evenly distributed throughout the ganache.

Pat the cranberries dry first if they seem sticky—excess moisture can affect the ganache’s texture. Fold gently to avoid breaking the cranberries, which would release tart juices and potentially seize your beautiful ganache. The cranberries should be suspended evenly throughout, giving each truffle a perfect balance of sweet white chocolate and tart fruit.

• Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.

This direct contact method prevents that frustrating film that can form on cooling chocolate. Refrigerate for 2-3 hours until the mixture is firm enough to scoop but not rock-hard. In summer heat, this might take longer; in winter, check after 90 minutes. The ganache is ready when you can press it lightly and it holds its shape.

• Using a small cookie scoop or teaspoon, portion the chilled ganache into 1-inch balls and place on your prepared baking sheet.

A cookie scoop secures uniform size, which means professional-looking truffles that finish at the same time. If the ganache becomes too soft while working, pop it back in the fridge for 15 minutes. Work quickly but don’t stress—slightly irregular shapes add homemade charm. Aim for about 20-24 truffles depending on size.

• Roll each portion between your palms to create smooth, round truffles.

Cold hands work best here—run them under cold water and dry thoroughly if needed. The warmth of your palms will slightly soften the surface, creating that perfect smooth finish. If truffles start sticking to your hands, dust your palms lightly with cocoa powder. Work in batches of 5-6 truffles to prevent the ganache from becoming too warm.

• Roll the finished truffles in powdered sugar, cocoa powder, or melted white chocolate for coating.

For powdered sugar coating, roll while the truffles are still slightly soft for better adherence. Cocoa powder gives an elegant, sophisticated look and adds a subtle chocolate contrast. For a white chocolate shell, dip each truffle using a fork and tap off excess—this creates a beautiful smooth coating that preserves the truffle’s shape. Let coated truffles set for 10 minutes before serving.

• Store finished truffles in an airtight container in the refrigerator for up to one week.

Layer them between parchment paper to prevent sticking, especially if using powdered sugar coating. Bring to room temperature 15 minutes before serving for the best texture—they should be firm on the outside but creamy within. These truffles actually improve after a day as the flavors meld together, making them perfect make-ahead holiday treats.

Chef Tips

Mastery in truffle-making comes down to temperature control and timing. I always guarantee my white chocolate reaches exactly 88°F for proper chocolate tempering.

Don’t rush the chilling process—patience creates silky ganache.

For truffle presentation, I roll each sphere gently between my palms, then dust with powdered sugar or cocoa for an elegant finish.

Nutrition

These decadent truffles combine the tartness of dried cranberries with rich white chocolate for an indulgent treat. The following nutritional information is based on one truffle (approximately 25g) from a batch of 20.

What You’ll Love About This Recipe

These cranberry white chocolate truffles are the perfect combination of tart and sweet, creating a luxurious treat that feels fancy but is surprisingly simple to make. With their beautiful ruby-red cranberries nestled in creamy white chocolate, they’re as stunning to look at as they’re delicious to eat.

Quick and Easy Preparation – You only need a handful of ingredients and about 20 minutes of active time to create these impressive treats, making them perfect for last-minute entertaining or when you’re craving something special.

Perfectly Balanced Flavors – The tangy dried cranberries cut through the rich sweetness of white chocolate beautifully.

Impressive Presentation – These elegant little bites look like they came from an expensive chocolate shop, but you’ll know the satisfying secret that you made them yourself in your own kitchen.

Recipe Card

These elegant Cranberry White Chocolate Truffles combine the tartness of dried cranberries with the creamy sweetness of white chocolate, creating irresistible bite-sized confections perfect for holidays or special occasions.

The rich ganache center studded with cranberry pieces is rolled in powdered sugar for a beautiful finishing touch.

Ingredients:

• 8 oz white chocolate, finely chopped
• 1/3 cup heavy cream
• 1/2 cup dried cranberries, finely chopped
• 2 tablespoons butter, room temperature
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup powdered sugar, for rolling

Instructions:

1. Place chopped white chocolate in a medium bowl and set aside.
2. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Pour hot cream over white chocolate and let sit for 2 minutes without stirring.
4. Gently whisk from center outward until smooth and glossy.
5. Stir in butter, vanilla extract, salt, and chopped cranberries until well combined.
6. Cover and refrigerate for 2-3 hours until firm enough to roll.
7. Using a small spoon or melon baller, scoop mixture and roll into 1-inch balls.
8. Roll each truffle in powdered sugar until completely coated.
9. Place on parchment-lined baking sheet and refrigerate for 30 minutes before serving.

Notes:

Store truffles in refrigerator for up to 1 week in an airtight container. Let come to room temperature for 10 minutes before serving for best texture. Can be frozen for up to 1 month.

Equipment:

Medium mixing bowl, small saucepan, whisk, small spoon or melon baller, parchment paper, baking sheet

Prep Time: 20 minutes

Cooking Time: 5 minutes

Chilling Time: 2-3 hours

Cuisine: American

Serving: Makes 24 truffles

Frequently Asked Questions

Can I Make These Truffles Ahead of Time for Parties?

Yes, I recommend making them ahead for excellent party prep! They’ll keep perfectly in the fridge for up to a week, making your time management much easier during busy holiday entertaining.

How Long Do Cranberry White Chocolate Truffles Last in the Refrigerator?

I’d store them for up to one week in the refrigerator. For ideal truffle texture, I’ll keep them in an airtight container. My refrigeration tips include letting them sit at room temperature briefly before serving.

What’s the Best Way to Store These Truffles?

I’d store them in airtight containers in the fridge to preserve chocolate textures. If you used candy molds, keep them separated with parchment paper so they don’t stick together or lose their shape.

Can I Freeze Cranberry White Chocolate Truffles for Later Use?

Yes, I can freeze them for up to three months. My freezing tips include using airtight containers and parchment paper. The thawing process requires refrigerator defrosting overnight before serving.

Do These Truffles Need to Be Kept Cold Before Serving?

Yes, I recommend keeping them refrigerated until about 15 minutes before serving. Temperature control’s essential since white chocolate softens quickly. Following proper serving guidelines guarantees they maintain their shape and don’t become messy.