Ingredients
Scale
- 11 oz. white chocolate (chopped)
- 5 Tablespoons unsalted butter
- 3 Tablespoons heavy cream
- Pinch of salt
- 1 teaspoon orange or vanilla extract (optional)
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachios
- 1/2 cup powdered sugar
Instructions
- In a small saucepan over low-medium heat, melt the unsalted butter. Add heavy cream and stir to combine.
- Stir in a pinch of salt and optional extract, then set aside.
- Melt white chocolate using a double boiler until smooth and under 105°F.
- Remove from heat and gently mix in the butter and cream mixture.
- Fold in dried cranberries and toasted pistachios. Cover with plastic wrap directly on the surface to prevent a film from forming.
- Allow to cool at room temperature for one hour, then refrigerate for 2–3 hours until firm.
- Once firm, scoop out portions with a melon baller or spoon and roll into inch-sized balls.
- Roll each ball in powdered sugar until well coated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 7g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg