Ingredients:
1 cup white chocolate chips or finely chopped white chocolate
1/4 cup heavy cream
1/4 cup dried cranberries, chopped
1/4 cup pistachios, chopped
1/2 teaspoon vanilla extract
Extra chopped pistachios and cranberries for rolling (optional)
Instructions:
Make the White Chocolate Ganache:
Place the white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—be careful not to bring it to a boil. Pour the hot cream over the white chocolate and let it sit for 2-3 minutes to melt. Stir the mixture until smooth and fully combined.
Add Flavorings:
Stir in the vanilla extract, then fold in the chopped cranberries and pistachios until evenly distributed.
Chill the Ganache:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache firms up enough to scoop.
Shape the Truffles:
Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out portions of the ganache and roll them into balls between your palms. For an extra touch, roll the truffles in additional chopped pistachios and cranberries for added texture and flavor.
Set the Truffles:
Arrange the truffles on the prepared baking sheet and refrigerate for an additional 30 minutes to allow them to set fully.
Serve:
Enjoy these delightful truffles alongside a warm cappuccino or espresso.
Enjoy your treat! 
