Best Chocolate Cranberry Truffles Recipes

CRANBERRY MILK-CHOCOLATE TRUFFLES

Steps:

• Make truffle mixture:
• Chop chocolate. In a small saucepan bring cream, butter and salt just to a boil and stir in cranberries. Remove pan from heat and let mixture stand 10 minutes. In a food processor pulse together chocolate and cranberry mixture until smooth and transfer to a small bowl. Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days.
• Line a tray with wax paper.
• With a 1-inch melon-ball cutter scoop out truffle mixture and between palms of your hands roll into smooth balls, transferring truffles to tray. Chill truffles until firm, about 3 hours. Bring truffles to room temperature, about 20 minutes, before proceeding.
• Coat and decorate truffles:
• Oil a baking sheet and line with parchment paper.
• Temper chocolate . (Alternatively, chop chocolate and in a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.)
• Balance 1 truffle on a fork (do not spear) and hold fork over chocolate. Spoon chocolate over ball, letting excess drip off. Return truffle to tray and top with a small piece of dried cranberry. Coat and decorate remaining truffles in same manner. Chill truffles, uncovered, until set, about 3 hours. Truffles keep, layered between sheets of wax paper in an airtight container and chilled, 2 weeks. Bring truffles to room temperature before serving.

RICH WHITE CHOCOLATE CRANBERRY TRUFFLES

Steps:

• Pulse sandwich cookies in a food processor until ground; transfer to a bowl. Mix cream cheese into ground cookies.
• Combine 1/2 cup walnuts, cranberries, and coconut in food processor; pulse until ground and evenly combined. Stir mixture into cookie mixture. Roll mixture into balls, about 1 tablespoon each. Poke a toothpick into each ball and arrange on a baking sheet; freeze until solid, 1 to 2 hours.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes.
• Dip frozen balls in the melted chocolate. Arrange truffles in a baking sheet or insert toothpick into a piece of Styrofoam®. Sprinkle chopped walnuts over truffles.

CHOCOLATE CRANBERRY TRUFFLES

Steps:

• Place chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until sauce is smooth, whisking frequently. Remove from heat and pour into a glass or plastic bowl. Cover with plastic wrap. Let sit at room temperature to thicken. Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate. Scoop out a rounded teaspoonful of chocolate mixture. Roll in cocoa, coating thoroughly. Dust hands with powdered sugar. Roll truffle in hands to form a 1-inch ball. Continue forming truffles with remaining chocolate mixture.

CHOCOLATE CRANBERRY TRUFFLES

Steps:

• Place chocolate, cranberry sauce and heavy cream in a medium saucepan.
• Cook over medium-low heat until sauce is smooth, whisking frequently.
• Remove from heat and pour into a glass or plastic bowl.
• Cover with plastic wrap.
• Let sit at room temperature to thicken.
• Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate.
• Scoop out a rounded teaspoonful of chocolate mixture.
• Roll in cocoa, coating throroughly.
• Dust hands with powdered sugar.
• Roll truffle in hands to form a 1-inch ball.
• Continue forming truffles with remaining chocolate mixture.
• Store in tightly covered contanier until ready to serve.
• Before serving remove and place in decorative paper holders.