Place the white chocolate pieces and cream into a bowl and microwave for 30 second bursts until melted (about 2-3 minutes).
Stir with a whisk until it has a silky consistency. Be careful not to over-cook and burn the chocolate.
Alternatively, place the chocolate in a heat-proof bowl over a pot of gently simmering water, being careful not to let the bubbling water touch the base of the bowl, and leave to melt, then remove from the heat and stir until silky.
Add in the cranberries, and mix until combined, then leave the mixture to cool to room temperature (about 1 hour, or speed up by placing the bowl into the fridge)
Line a baking tray with baking paper to place the truffles onto when they are ready.
Scoop out the chocolate mixture using a teaspoon, and roll into little truffles.
Then, coat the truffles in the pistachio nut 'dust', place gently on your baking tray and refrigerate until serving. Notes
You can turn these into fun after-dinner DIY chocolate truffles by placing the bowl of ganache directly onto your dinner table with a few teaspoons and different coatings for people to play around with e.g. melted dark chocolate, desiccated coconut, cocoa powder.
Or, add in a little booze directly to the melted chocolate mixture.
The truffles can be kept in an air-tight container in the fridge for up to a week, or in the freezer for up to 8 weeks.Recipe reprinted with permission on Sarah Graham.