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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 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
- 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
Method
- 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.
- 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.
