1. Chop the white chocolate finely and place it in a heatproof bowl.

2. In a small saucepan, heat the cream and butter over medium heat until just simmering.

3. Pour the hot cream mixture over the chopped chocolate. Let it sit for 2 minutes.

4. Stir gently until smooth and glossy. If needed, place over a simmering water bath to finish melting.

5. Stir in vanilla extract and a pinch of salt.

6. Fold in chopped cranberries and pistachios evenly.

7. Cover the bowl and chill the mixture for at least 2 hours or overnight.

8. Scoop out portions and roll into smooth truffle balls.

9. Roll each truffle in powdered sugar until fully coated.

10. Store in the fridge in an airtight container. Let sit at room temperature for 5–10 minutes before serving.