Cranberry Truffles

Submitted by Sam_I_Am.

Ingredients

• 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

Method

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.