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Cranberry-Pistachio Truffles

 Cranberry-Pistachio Truffles
These cranberry-studded truffles are rich, creamy and encrusted with pistachios. They’re a favorite indulgence at Christmastime.
32 ServingsPrep: 35 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 truffle equals 72 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 10 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein.