Cranberry Milk Chocolate Truffles

Chefshell posted 02-03-99

Cranberry Milk Chocolate Truffles

For truffle mixture

9 oz. fine-quality milk chocolate(Valrhona 40% cacao
totally rocks)
1/2 cup heavy cream
1/2 stick(1/4cup) unsalted butter
1/8 tsp. salt
1 1/2 cup unsweetened dried cranberries (dried cherries work well, too)
For coating & decorating truffles:
parchment paper
9 oz. fine quality milk chocolate (Valrhona if possible)
1/2 cup (about 2 1/2 oz.) unsweetened, dried cranberries or cherries

Make truffle mixture:

Chop chocolate(it's easier if its cold). In a small saucepan bring cream, butter & ssalt just to a boil and stir in cranberries. Remove pan from heat and let stand 10 minutes. In a food processor or blender, pulse truffle minxture until smooth and transfer to a small bowl. Chill 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 baller (easy to find if you don't have one, and inexpensive - grocery stores have them) scoop out truffle mixture and between palms of your hands, roll into smooth balls. Transfer to tray. Chill truffles until firm. About 3 hours. bring to room temperature (20 minutes or so)before proceeding.

OK the truffle part is done, now onto coating & decorating. Oil a baking sheet and line with parchment paper. 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 (don't poke it though!)and hold ffork over over chocolate you just melted. Spoon chocolate over truffle, letting excess drip off. Return truffle to tray and top with a small piece of cranberry. Coat & decorate remaining truffles the same way. Chill uncovered until set, about 3 hours.

Truffles keep layered between sheets of wax paper in an airtight container and chilled for about 2 weeks. Makes about 50-60 truffles.

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