Cranberry Pistachio White Chocolate Truffles Food

CRANBERRY PISTACHIO WHITE CHOCOLATE TRUFFLES

Steps:

• First, in a small sauce pan over low-medium heat melt butter, add heavy cream and stir just to combine.
• Then stir in salt (and orange or vanilla extract if desired) and set aside.
• Over a double boiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT over heat the chocolate!!! Although, it takes some time to melt completely, but do not heat above 105 F or the chocolate will separate and be unusable (if touched with finger, it will feel about the same temperature as your body)
• Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!!Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
• finally, stir in chopped cranberries and pistachio and let it sit at room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form. Then refrigerate for 2-3 hours (until firm).
• When the mixture is firmed, using a small spoon or a melon baler scoop out the mixture and roll into an inch balls. It might stick to your hands so clean your hands with a paper towel after rolling each ball.
• Finally, roll each truffle into powdered sugar to coat them well.
• Store in the fridge in airtight container up to 1 week or freeze for longer storage.

CRANBERRY-PISTACHIO TRUFFLES

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cranberry sauce and cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Cover and refrigerate for 3 hours or until firm enough to shape., Combine confectioner's sugar and cocoa. Shape truffle mixture into 1-in. balls. Roll in cocoa mixture, then in pistachios. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE PISTACHIO TRUFFLES

Steps:

• Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
• Line a sheet pan with parchment paper and set aside.
• Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
• Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
• Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.