Cranberry-Pistachio Truffles

1. 1

   Place chocolate in a small bowl. In a small saucepan, bring cranberry sauce and cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Cover and refrigerate for 3 hours or until firm enough to shape.

2. 2

   Combine confectioner's sugar and cocoa. Shape truffle mixture into 1-in. balls. Roll in cocoa mixture, then in pistachios. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

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