Golden Cranberry Pistachio truffles

Just the white chocolate – which you can exchange for a bar of white chocolate without sugar or with a sugar alternative. They are incredibly tasty, and the tart cranberries cut out the sweetness of white chocolate. The pistachio makes them decadent and rich, and, as we all know, it is a perfect combination of flavours!

Store in the fridge in airtight container up to 1 week or freeze for longer storage.

These truffles  will look great at your party tray. And even if you don’t want to freeze them, they really don’t require a lot of active time. Just chop some cranberries and pistachio, melt white chocolate, butter and heavy cream, stir all together and place in the fridge for a few hours.

This recipe serves up to 24 little truffles.

1. First, in a small saucepan over low-medium heat melt butter, add heavy cream and stir just to combine.
2. Then stir in salt and the 2 scoops of golden chai and set aside.
3. Over a double boiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. You can also use the microwave technique, but don't overheat the chocolate ( splitting danger). If touched with a finger, it will feel about the same temperature as your body
4. Remove from heat and using a rubber spatula gently stir in a lukewarm mixture of butter and heavy cream into melted chocolate. The butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them otherwise the mixture will split.
5. Finally, stir in chopped cranberries and pistachio and let it sit at room temperature for an hour. Cover with a plastic wrap pressed on the top of the mixture, so a film does not form.
6. Then refrigerate for 2-3 hours (until firm).
7. When the mixture is firmed, using a small spoon or a melon baler scoop out the mixture and roll it into bitesize balls. It might stick to your hands so clean your hands with a paper towel after rolling each ball.

  Original recipe by OMG Chocolate desserts