Cranberry Truffles Recipes

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:

• 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 TRUFFLE SMOOTHIE

Steps:

• Place frozen strawberries, cranberries, white chocolate powder, yogurt powder and milk in your blender.
• Blend until smooth.
• Garnish with fresh strawberries or cranberries if desired.
• Serve immediately.

RICH WHITE CHOCOLATE CRANBERRY TRUFFLES

Steps:

• Pulse sandwich cookies in a food processor until ground; transfer to a bowl. Mix cream cheese into ground cookies.
• Combine 1/2 cup walnuts, cranberries, and coconut in food processor; pulse until ground and evenly combined. Stir mixture into cookie mixture. Roll mixture into balls, about 1 tablespoon each. Poke a toothpick into each ball and arrange on a baking sheet; freeze until solid, 1 to 2 hours.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes.
• Dip frozen balls in the melted chocolate. Arrange truffles in a baking sheet or insert toothpick into a piece of Styrofoam®. Sprinkle chopped walnuts over truffles.

CRANBERRY PISTACHIO WHITE CHOCOLATE TRUFFLES

Steps:

• First, in a small sauce pan over low-medium heat melt butter, add heavy cream and stir just to combine.
• Then stir in salt (and orange or vanilla extract if desired) and set aside.
• Over a double boiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. But DO NOT over heat the chocolate!!! Although, it takes some time to melt completely, but do not heat above 105 F or the chocolate will separate and be unusable (if touched with finger, it will feel about the same temperature as your body)
• Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!!Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
• finally, stir in chopped cranberries and pistachio and let it sit at room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form. Then refrigerate for 2-3 hours (until firm).
• When the mixture is firmed, using a small spoon or a melon baler scoop out the mixture and roll into an inch balls. It might stick to your hands so clean your hands with a paper towel after rolling each ball.
• Finally, roll each truffle into powdered sugar to coat them well.
• Store in the fridge in airtight container up to 1 week or freeze for longer storage.

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.

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.

CRANBERRY-PISTACHIO TRUFFLES

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cranberry sauce and cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Cover and refrigerate for 3 hours or until firm enough to shape., Combine confectioner's sugar and cocoa. Shape truffle mixture into 1-in. balls. Roll in cocoa mixture, then in pistachios. Store in an airtight container in the refrigerator.