White choc, cranberry and wasabi bites

By: Charm Francis

Chop the chocolate and put into a non stick saucepan
Add the cream and stir until everything melts and you get a uniform thick paste. (You can use a double-boiler but I found this works quite well).
Chop the cranberries coarsely then stir into mixture.
Stir in the wasabi then taste test it until you reach your desired level of spiciness. If you want more spice, add more wasabi! (I generally add about 8 grams).
Pour mixture into a bowl and cover and refrigerate for two hours or until well set (but not completely hard).
Meanwhile, grind the pistachios to a nice crumb. I used a food processor to make this easy.
After a couple of hours, pull mix from the fridge
Using a teaspoon, take out a heaped spoonful at a time and roll into small balls
Pop ground pistachio onto a dish and then roll each of the balls to coat. (I also use my hands to push some crumb onto each ball). Refrigerate until firm.
Although the time elapsed is about 2 hours, this really only takes about 10-15 mins of your time. Your fridge does the rest! The flavour is amazing. The wasabi adds a little something extra to the white chocolate making this a much more interesting treat. I generally ask my guests to guess the secret ingredient ;)
Leftovers (if any) should be refrigerated.