Cranberry Truffles

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Submitted by Sam_I_Am.


  • 10 oz Semisweet chocolate
  • 3 T Butter
  • 1/2 C Whipping cream
  • 1 T Corn syrup
  • 3/4 C Cranberry juice
  • 1 C Dried cranberries
  • 1 C Sugar
  • 1 C Dried cranberries
  • 2 C Cocoa
  • 2 C Powdered Sugar
  • 8 oz Semisweet chopped fine


Chop the chocolate fine.


Melt it in the microwave, bring the cream & syrup to simmer, and mix with cranberry juice.


I experimented with the cranberry juice, trying to get enough cranberry flavor in the ganache. Eventually I added the third quarter-cup, as listed in the ingredients above, but I think that might have been a bit too much liquid. Pour the (too liquidy) ganache into a pan to cool evenly in the fridge.


Meanwhile, process the sugar with the dried cranberries.


The dried cranberries gave me a good idea of how to add more cranberry flavor to the ganache while also absorbing some liquid; process ANOTHER cup of dried cranberries, and whip that into the ganache. (Honestly, I think whipping the ganache was the biggest improvement for the texture, but letting the dried berries sit probably helped, too.)

Use two teaspoons to form into ~2teaspoon balls. Don't worry about roundness at first; just get them sized.


Afterwards, roll them into balls. Get your cranberry sugar, powdered sugar, and cocoa out, along with a final resting place for the truffles.

Chop the other pile of chocolate, and set it up in a double boiler to temper; you never want it to go much above melting point, so it'll solidify nicely when it cools.


Use an ice cream scoop to hold a bit of chocolate, roll a ganache ball in it, and then roll the ball in a powder. Eventually your ice cream scoop will look pretty awesome.


Mmm. Clumps of dirt.