Cranberry Pistachio Chocolate Truffles (No-Bake)
These cranberry pistachio chocolate truffles are rich, decadent, and incredibly simple to make. Combining just 5 ingredients, they offer a perfect blend of sweet, tart, and nutty flavors, ideal for holidays or any time you want a delightful indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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 Cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, being careful not to let it boil.
- Melt Chocolate: Place the chopped dark chocolate in a heatproof bowl, then pour the hot cream over it. Allow it to sit for 1-2 minutes to soften the chocolate, then stir gently until the mixture becomes smooth and glossy.
- Add Flavorings and Mix-ins: Stir in the vanilla extract, chopped dried cranberries, and chopped pistachios evenly into the chocolate mixture.
- Chill Mixture: Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and shape.
- Shape Truffles: Using a small cookie scoop or spoon, form balls of the mixture and roll them between your palms to create smooth truffles.
- Optional Coating: Optionally, roll the truffles in extra crushed pistachios, cocoa powder, or freeze-dried raspberries for extra flair. Store the truffles in the refrigerator until serving.
Notes
- Store truffles in an airtight container in the refrigerator for up to one week.
- These truffles make excellent edible gifts, perfect for holidays or special occasions.
- Experiment with rolling truffles in cocoa powder or crushed freeze-dried raspberries to add variety and visual appeal.