Directions:
Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.
Add Flavorings: Stir in the vanilla extract, chopped cranberries, and chopped pistachios until well combined.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
Form the Truffles: Using a small cookie scoop or a spoon, scoop out small portions of the mixture and roll them into balls with your hands.
Coat the Truffles: Roll each truffle in powdered sugar until well coated.
Serve: Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes before serving.
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