Cranberry White Chocolate Truffles
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.
Equipment
- Medium mixing bowl
- Small saucepan
- Whisk
- Small spoon or melon baller
- Parchment paper
- Baking sheet
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
- Place chopped white chocolate in a medium bowl and set aside.
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour hot cream over white chocolate and let sit for 2 minutes without stirring.
- Gently whisk from center outward until smooth and glossy.
- Stir in butter, vanilla extract, salt, and chopped cranberries until well combined.
- Cover and refrigerate for 2-3 hours until firm enough to roll.
- Using a small spoon or melon baller, scoop mixture and roll into 1-inch balls.
- Roll each truffle in powdered sugar until completely coated.
- 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.