Get ready to indulge in these heavenly Cranberry Pistachio White Chocolate Truffles!

1. Prepare the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil). Remove from heat and pour over the chopped white chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth.
2. Add flavorings: Stir in the chopped cranberries, chopped pistachios, vanilla extract, and salt into the ganache. Mix until fully incorporated. Let the mixture cool to room temperature, then cover and refrigerate for 2-3 hours, or until firm enough to scoop.
3. Shape the truffles: Once the ganache is firm, use a small spoon or melon baller to scoop out bite-sized portions of the mixture. Roll each portion into a ball between your hands. If the mixture is too sticky, lightly grease your hands with a bit of oil or butter.
4. Coat the truffles: Roll the truffles in chopped pistachios for a crunchy coating. You can also sprinkle extra dried cranberries on top for a festive touch.
5. Chill and serve: Place the truffles on a parchment-lined tray and refrigerate for 30 minutes to set before serving.

These Cranberry Pistachio White Chocolate Truffles are creamy, nutty, and full of vibrant holiday flavors. Perfect for gifting or enjoying with loved ones. Would you like to add a drizzle of dark chocolate or a dusting of cocoa powder for an extra touch?