White Chocolate Pecan Cranberry Truffles

White Chocolate Pecan Cranberry Truffles are a decadent, festive treat that blends the creamy sweetness of white chocolate with the nutty crunch of pecans and the tart brightness of dried cranberries. These bite-sized sweets are perfect for holiday gatherings, special occasions, dessert platters, or as thoughtful homemade gifts. With their rich flavor and elegant appearance, they are always a favorite among dessert lovers.

Traditional chocolate truffles originated in France and were named for their resemblance to the prized truffle fungi. Over the years, confectioners around the world have created endless variations. This version brings a seasonal twist by incorporating white chocolate along with cranberries and pecans, creating a smooth, flavorful truffle with delightful texture in every bite.

Ingredients

For the Truffles

• 1 cup white chocolate chips (or finely chopped white chocolate)

• 1/2 cup heavy cream

• 1/2 teaspoon vanilla extract

• 1/3 cup dried cranberries, finely chopped

• 1/3 cup pecans, finely chopped (plus extra for coating)

For the Coating

• 1 cup melted white chocolate

• 1/4 cup finely chopped pecans

• 1/4 cup finely chopped dried cranberries

Instructions

1. Prepare the Ganache

• Heat the heavy cream in a medium saucepan over medium heat until it begins to steam. Do not let it boil.

• Remove the pan from heat and add the white chocolate chips. Let the mixture sit for 1–2 minutes to soften the chocolate.

• Stir gently until the mixture becomes smooth and fully combined.

• Add the vanilla extract, chopped cranberries, and chopped pecans. Mix well.

2. Chill the Mixture

• Transfer the ganache to a bowl.

• Refrigerate for 2–3 hours, or until it becomes firm enough to scoop and shape.

3. Shape the Truffles

• Scoop small portions of the chilled mixture using a spoon or small cookie scoop.

• Roll each portion between your palms to form smooth, even balls.

• Place the truffles on a parchment-lined baking sheet and freeze for 30 minutes to firm up.

4. Coat the Truffles

• Melt the white chocolate for coating.

• Dip each chilled truffle into the melted chocolate, letting any excess drip off.

• Immediately roll or sprinkle the truffles with the extra chopped pecans and cranberries.

• Return the coated truffles to the parchment-lined tray and refrigerate until the coating is fully set.

Serving and Storage

• Store the truffles in an airtight container in the refrigerator for up to one week.

• For gifting, place each truffle in a mini paper cup and package in a gift box or tin.

• Serve chilled or allow them to soften slightly at room temperature for a creamier texture.