Cranberry Milk-Chocolate Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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These truffles are particularly good when made with Valrhona 40% cacao milk chocolate. We recommend tempering the chocolate used for coating them, as it will result in glossier, firmer shells. 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 |
9 ounces fine-quality milk chocolate* such as valrhona 40% cacao |
1/2 cup unsweetened dried cranberries(about 2 1/2 ounces) |
Directions:
1. 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.
2. Line a tray with wax paper.
3. 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.
4. Coat and decorate truffles: Oil a baking sheet and line with parchment paper.
5. 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.)
6. 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.
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