"Cranberry Pistachio White Chocolate Truffles"

https://image.nostr.build/4c889eece4003ad99660bab20d5aa6c998eae3d4af1b49b056112ca99d43fb5a.jpg

Ingredients:

    1 cup white chocolate chips or finely chopped white chocolate
    1/4 cup heavy cream
    1/4 cup dried cranberries, chopped
    1/4 cup pistachios, chopped
    1/2 teaspoon vanilla extract
    Extra chopped pistachios and cranberries for rolling (optional)

Instructions: Begin by placing the white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, taking care not to let it boil. Pour the hot cream over the white chocolate and let it sit for 2-3 minutes to melt. Then, stir the mixture until it becomes smooth.

Next, add the vanilla extract along with the chopped cranberries and pistachios, mixing until everything is well incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.

Prepare a baking sheet by lining it with parchment paper. Using a small cookie scoop or spoon, portion out small amounts of the ganache and roll them into balls between your palms. If desired, roll the truffles in the extra chopped pistachios and cranberries for added texture and flavor.

Finally, place the truffles on the prepared baking sheet and refrigerate them for an additional 30 minutes to set. Serve alongside a delightful cappuccino or espresso.
~Mason Recipes 

Yes, I love chocolate!
Dark, white, crunchy....😋😋😋

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