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Prepare the Cream Mixture:
In a small saucepan over low-medium heat, melt the butter and add the heavy cream. Stir just to combine.
Add a pinch of salt and the optional orange or vanilla extract, then set aside.
Melt the White Chocolate:
Over a double boiler, melt the finely chopped white chocolate, stirring gently until smooth and completely melted. Be careful not to overheat! The chocolate should not exceed 105°F (it should feel similar to your body temperature).
Remove from heat and gently stir in the lukewarm butter and cream mixture using a rubber spatula. Both the chocolate and cream mixture should be at similar temperatures when combined.
Add Cranberries and Pistachios:
Stir in the chopped dried cranberries and toasted pistachios. Let the mixture sit at room temperature for 1 hour, covering with plastic wrap to prevent a skin from forming.
Refrigerate for 2-3 hours until the mixture is firm.
Shape the Truffles:
Once firm, use a small spoon or melon baller to scoop out portions of the mixture and roll them into 1-inch balls. It may be a little sticky, so clean your hands with a paper towel after each roll.
Roll each truffle in powdered sugar to coat evenly.
Store and Enjoy:
Store the truffles in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
These truffles are the perfect holiday treat – creamy, crunchy, and full of festive flavor! 
