Chocolate Cranberry Truffles Recipes

CHOCOLATE CRANBERRY TRUFFLES

Steps:

• Melt the chocolate and coconut butter over a low heat in a small saucepan. Once melted, stir in the vanilla extract and cocoa powder until combined into the liquid.
• Peel the avocado and remove the stone. Mash the avocado to a smooth consistency in a bowl.
• Pour the melted chocolate mixture over the avocado, add the cranberries and mix together thoroughly.
• Place the bowl in the fridge for approximately one hour until the mixture has slightly hardened.
• Using a spoon, divide the mixture into 10 balls, roll each ball in the palm of your hands (will be messy - so ideal for children to do!), then roll the balls in the desiccated coconut.
• Store the chocolate cranberry truffles in the fridge in an air tight container.

CHOCOLATE CRANBERRY TRUFFLES

Steps:

• Add the chocolate chips and condensed milk in a bowl.
• Melt everything in the microwave and mix everything properly so that there are no lumps.
• Chill in the refrigerator for 1-2 hours so that the mixture becomes easier to handle.
• While the mixture is chilling, chop up the dried cranberries.
• Use an ice cream scooper to scoop out small portions of the truffle mixture and roll them into a ball.
• Roll the truffle balls in a bowl of chopped up cranberries, until they are properly covered.
• Now, enjoy! Store any leftovers in the fridge in a box lined with parchment paper or wax paper.

CRANBERRY ORANGE TRUFFLES

Steps:

• In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

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.

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.