You don’t get truffles much more Christmassy than these. As well as being a delicious treat to serve guests, they also make a lovely gift for any white Christmas lover. They do require 3 hours of chilling time – and the occasional stir- so do make sure you start them well in advance and are at home!
15m prep
05m cook
makes 18
6 Ingredients
– 180g white chocolate, chopped
– 80ml (1/3 cup) thickened cream
– 1 tsp vanilla bean paste (optional)
– 40g (1/4 cup) dried cranberries, chopped
– 40g (1/4 cup) pistachios, chopped
– 35g (1/3 cup) desiccated coconut
3 Method / Steps
Step 1
Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until melted and the mixture is smooth. Stir in vanilla, if using. Set aside to cool slightly.
Step 2
Stir in the cranberries and pistachios. Refrigerate for about 3 hours, stirring occasionally, or until firm enough to roll into balls (the mixture will still be a bit sticky).
Step 3
Place coconut in a shallow dish. Roll level tablespoons of mixture into balls and roll in coconut. Arrange in a single layer in an airtight container and keep in the fridge until ready to serve.
source – tastecom
