Begin your truffle-making journey by placing a heatproof bowl over a pot of simmering water to create a double boiler. Add in high-quality white chocolate, unsalted butter, and heavy cream. Stir gently for about 5-7 minutes until the mixture becomes smooth and glossy.

Once your white chocolate mixture is silky, remove it from heat and let it cool slightly. Gently fold in the chopped dried cranberries and pistachios.

Transfer the combined mixture into a clean bowl and cover it with plastic wrap. Place it in the refrigerator for approximately 3 hours.

After the cooling period, take the bowl out of the refrigerator and scoop out small portions of the chilled mixture with a melon baller or small spoon. Roll each portion into a smooth ball.

To give your truffles a festive snowy look, place powdered sugar in a shallow dish. Roll each shaped truffle gently in the powdered sugar until completely coated.