How To Make Insanely Delicious White Chocolate Holiday Truffles Using Your Slow Cooker

Need to bring dessert to your next Christmas party? We’ve got you covered.

December 6, 2017

Got a holiday party coming up? Need a quick gift for a pal with a sweet tooth? Have a hankering for white chocolate? We’ve got you covered for all of the above with these drool-worthy truffles featuring organic white chocolate, orange liqueur, cranberries, and pistachios. 

Together, these ingredients create a delightful crunchy-creamy-chewy mouthfeel, and if you opt for salted pistachios, the salty-sweet flavor combo is to die for. (Know what else is to die for? This ultra moist and perfectly spicy slow cooker ginger cake.)


Watch the video above and read the instructions below to learn how to make these bite size nuggets of bliss. (And for something a bit lighter, but equally delicious, try these cranberry-carrot cake snack balls!)

(Brag your love of gardening with the Organic Life 2018 Wall Calendar, featuring gorgeous photographs, cooking tips and recipes, plus how to eat more—and waste less—of what's in season.)

Related: 14 Planet-Friendly And Totally Delicious Chocolates To Gift This Year

white chocolate fudge bon bons
ROL Staff

Slow Cooker White Chocolate Holiday Truffles

Makes about 64

1 pound organic white chocolate, coarsely chopped 
1 can (14 oz) sweetened condensed milk
1–2 Tbsp orange liqueur (optional)
1/2 cup dried cranberries, coarsely chopped 
3/4 cup pistachios, finely chopped


1. Combine the chocolate, condensed milk, and liqueur (if using) in a 4-quart slow cooker. Set to low, cover, and cook until the chocolate is melted, stirring once, about 1 hour.

2. Stir well, then stir in the cranberries. Transfer the slow cooker insert to the fridge (set it atop a pot holder) until chilled and set, about 2 hours. 

3. Place the pistachios on a plate or in a shallow bowl. Using a 1-inch scoop, scoop the fudge and roll between your hands to form a ball. Roll in the pistachios and set on a parchment- or silicone-lined baking sheet. Repeat with the remaining fudge and pistachios.

4. Refrigerate until firm, then divide among tins, between sheets of waxed or parchment paper, for gifts, storing in the fridge for up to 2 weeks.