These Cranberry, Pistachio & White Chocolate Truffles with Rose Water are the perfect early November treat – elegant enough for gifting but simple enough to make at home. The tartness of cranberries cuts through sweet white chocolate beautifully, whilst pistachios add that gorgeous green contrast and earthy crunch. A hint of rose water makes them feel really special. I used a small 4cm scoop to portion them out for perfectly bite-sized truffles, then rolled them in freeze-dried cranberry powder for that vibrant pink coating.

Makes about 14 truffles

Ingredients

For the truffles:

• 340g high-quality white chocolate, finely chopped
• 180ml double cream
• ½ tsp rose water
• Pinch of fine sea salt
• 50g dried cranberries, roughly chopped
• 50g shelled pistachios, finely chopped

For coating:

• 50g freeze-dried cranberry powder (or blitz freeze-dried cranberries in a spice grinder)
• crushed pistachios

Instructions

1. Make the ganache: Place chopped white chocolate in a heatproof bowl. Heat double cream in a small saucepan until it just begins to simmer (don’t boil). Pour hot cream over white chocolate and let sit for 1 minute undisturbed. If the chocolate hasn’t fully melted, pop the bowl in the microwave in 10-15 second bursts, stirring between each, until smooth.
2. Mix: Gently stir from the centre outward until completely smooth and glossy. Add rose water and sea salt, stirring to combine. Taste and adjust rose water if desired (it should be subtle).
3. Fold in mix-ins: Gently fold in chopped cranberries and pistachios until evenly distributed. The ganache should look jewelled with red and green.
4. Chill: Cover with cling film pressed directly on the surface. Refrigerate for 2-3 hours until firm enough to scoop but not rock hard. To speed things up, you can pop it in the freezer for 45 minutes to 1 hour instead – just check it doesn’t get too solid.
5. Shape: Using a small cookie scoop (4cm) or melon baller, portion out ganache. Roll between your palms into smooth spheres (slightly warm hands help). Place on a baking parchment-lined tray.
6. Coat: Place freeze-dried cranberry powder and crushed pistachios in a shallow bowl. Roll each truffle in the powder and pistachios.
7. Set: Refrigerate truffles for 30 minutes to firm up before serving.

Storage

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature 10-15 minutes before serving for best texture.