Blueberry and white chocolate pistachio truffles are very nice, and a festive dessert without cooking. They look like little snowballs, and when you try them, you will realize that they are the best bites there are. This is the tastiest homemade Christmas truffle recipe ever!
Ingredients
11 oz. white chocolate – chopped into small pieces
5 tablespoons of unsalted butter
3 tablespoons of heavy cream
a pinch of salt
1 teaspoon orange or vanilla extract (optional)
1/3 cup finely chopped dried cranberries
1/3 cup finely chopped roasted pistachio
1/2 cup of powdered sugar
Instructions
First, in a small skillet over medium-low heat melt the butter, add the heavy cream and stir just to combine.
Then add salt (and orange or vanilla extract if desired) and set aside.
Over a double boiler, melt the finely chopped white chocolate, stirring lightly until smooth and completely melted. But DO NOT overheat the chocolate! Although, it takes some time to completely melt, but do not heat it above 105 F or the chocolate will separate and be unusable (if you touch it with your finger, it will feel the same temperature as your body)
Remove from the heat and with a rubber spatula gently stir the warm butter and cream mixture into the melted chocolate. The heavy butter and cream mixture should be at approximately the same temperature as the melted chocolate when combined.
Finally, add the chopped blueberries and pistachio and leave it at room temperature for an hour, cover with a plastic wrap pressed on top of the mixture so that a film does not form. Then refrigerate it for 2-3 hours (until firm).
When the mixture is firm, using a small spoon or melon packer, remove the mixture and roll it into 1-inch balls. It may stick to your hands, so wipe your hands with a paper towel after rolling each ball.
Finally, roll each truffle in powdered sugar to cover them well.
Store them in the refrigerator in an airtight container for up to a week or freeze them for longer storage.