CRANBERRY MILK-CHOCOLATE TRUFFLES

Cranberry Milk-Chocolate Truffles image

Yield Makes about 60 cranberry milk-chocolate truffles

Number Of Ingredients 11

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For truffle mixture
9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"
1/2 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/8 teaspoon salt
1 1/2 cups (8 ounces) unsweetened dried cranberries
For coating and decorating truffles
parchment paper
9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"
1/2 cup unsweetened dried cranberries(about 2 1/2 ounces)
*available at some specialty foods shops

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.