Rich White Chocolate Cranberry Truffles Recipes

WHITE CHOCOLATE TRUFFLES RECIPE

Steps:

• In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.
• Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.
• Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.
• Scoop out small portions of the mixture and shape into balls.
• Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).
• Place on a cookie tray lined with wax paper and let the chocolate set.
• When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

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 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.

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 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.