The pistachio and red berry truffles are no-bake, easy, and quick treats, perfect for parties and ideal to prepare in advance. The creamy white chocolate base combines with the crunchiness of pistachio crumbs and the intense flavor of dried red fruit: a simple yet scenic holiday mix that captivates with color, aroma, and texture.
They are the ultimate “save-the-day desserts”: they require only a few minutes, no oven, and are versatile with countless variations.
The green pistachio coating makes them even more elegant, while the inside remains soft and aromatic. Perfect for serving at the end of a meal, as a gift, or on festive buffet tables.
With just a few ingredients and a really quick preparation, these truffles with pistachio and red berries become the smart alternative to classic holiday pralines, offering a unique taste and great preservation thanks to the use of dried fruit. A recipe that combines indulgence and practicality, easily customizable to suit every taste.
READ TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 18 Pieces
- Cooking methods: No-bake
- Cuisine: Creative
- Seasonality: All seasons, Christmas
Ingredients
- 7 oz white chocolate
- 1/3 cup fresh whipping cream
- 1 tbsp butter
- 1/4 cup dried cranberries
- 1/4 cup pistachio crumbs
- 5 oz white chocolate
- 1 tsp pistachio paste (pure 100% no sugar)
- 1 tsp rice oil (or sunflower oil)
Tools
- Hand Whisk
- Chopper
Steps
Chop the white chocolate with a chopper or by hand.
Place the chopped white chocolate in a bowl and slightly chop the red fruits with a teaspoon of pistachio crumbs (this helps to chop better).
Heat the cream bringing it to the edge of a boil and pour over the white chocolate. Mix with a whisk.
Add the chopped red fruits and all the crumbs to the ganache; mix well, cover with plastic wrap in contact, and refrigerate for a couple of hours (it can also be prepared the day before).
Take the ganache out of the fridge once solidified but moldable and form balls. Refrigerate again if the coating needs to be prepared in the meantime.
Melt the white chocolate in a double boiler, add the pistachio cream and oil, mix, and dip the balls one at a time.
Drain the excess pistachio coating and move them onto a tray covered with parchment paper.
Decorate with some chopped red fruit and pistachio crumbs. Do this quickly because the hot chocolate will solidify quickly upon contact with the cold balls. Store in the fridge in an airtight container.
Tips and Storage:
They can be decorated with crumbs, melted chocolate threads dropped from a fork, or pistachio powder for a more “gourmet gift” effect.
For a more intense aroma, add a touch of vanilla or orange zest to the ganache.
On occasions like Valentine’s Day or Mother’s Day, you can use Ruby chocolate (the pink one).
They keep well in the fridge for 5/6 days, or you can freeze them without the coating.
FAQ (Frequently Asked Questions)
How should the truffles be stored?
In the refrigerator, in an airtight container, for up to 5–6 days. You can also freeze them (without coating) and glaze them as needed.
Can I use other dried fruits besides red berries?
Yes: blueberries, cherries, strawberries, raspberries, or a mix.
Avoid fresh fruit as it releases water and reduces shelf life.Why does the coating crack?
It can happen; it occurs when the ball is too cold, and the coating is solidifying.
Glaze a few balls at a time and place them immediately in the fridge.Can they be made completely without fruit?
Yes: you can replace with pistachio crumbs, coconut, or crushed toasted hazelnuts.
