Begin by finely chopping white chocolate and placing it into a heatproof bowl. Over a gentle stovetop or double boiler, melt the chocolate, 2 tablespoons of butter, and ¼ cup of heavy cream together, stirring frequently until smooth and creamy, about 5 minutes.

Once melted, remove the bowl from heat and fold in ½ cup of chopped cranberries and ½ cup of crushed pistachios until everything is well incorporated.

Transfer the mixture into a shallow container, cover it tightly with plastic wrap and refrigerate for at least 3 hours.

Once the mixture is thoroughly chilled, use a small cookie scoop to scoop out portions of the firmed mixture and roll each scoop gently between your palms to form small balls.

Pour ½ cup of powdered sugar into a shallow dish and carefully roll each truffle ball in the sugar until well coated.