Melt the white chocolate: In a medium saucepan over low heat, combine the white chocolate chips and heavy cream. Stir gently until the chocolate is completely melted and the mixture is smooth.

Add flavor: Remove the saucepan from heat. Stir in the chopped cranberries, pistachios, vanilla extract, and a pinch of salt. Mix until everything is well combined.

Chill: Transfer the mixture into a bowl, cover it, and pop it in the fridge for about 2-3 hours, or until it’s firm enough to work with.

Form the truffles: Once your mixture is cool and set, use a melon baller or your hands to form small balls, about one inch in diameter.

Coat in pistachios: Roll each truffle in the extra chopped pistachios until they’re well-coated.

Serve & enjoy: Place your truffles on a decorative platter. They can be enjoyed immediately, but allowing them to sit at room temperature for about 15 minutes can enhance the flavors.