Cranberry-Pistachio Truffles Recipe

Cranberry-Pistachio Truffles Recipe
Cranberry-Pistachio Truffles Recipe photo by Taste of Home
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Cranberry-Pistachio Truffles Recipe

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These cranberry-studded truffles are rich, creamy and encrusted with pistachios. They’re a favorite indulgence at Christmastime.
MAKES:
32 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 10 ounces 53% cacao dark baking chocolate, chopped
  • 3/4 cup whole-berry cranberry sauce
  • 2 tablespoons plus 1-1/2 teaspoons heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons dark baking cocoa
  • 1/2 cup finely chopped shelled pistachios

Directions

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. Yield: about 2-1/2 dozen.
Originally published as Cranberry-Pistachio Truffles in Country Woman Christmas Annual 2012, p67

Nutritional Facts

1 truffle: 72 calories, 5g fat (2g saturated fat), 2mg cholesterol, 10mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 1g protein.

  • 10 ounces 53% cacao dark baking chocolate, chopped
  • 3/4 cup whole-berry cranberry sauce
  • 2 tablespoons plus 1-1/2 teaspoons heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons dark baking cocoa
  • 1/2 cup finely chopped shelled pistachios
  1. 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.
  2. 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. Yield: about 2-1/2 dozen.
Originally published as Cranberry-Pistachio Truffles in Country Woman Christmas Annual 2012, p67

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