Ingredients
For the Ganache:
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8 oz high-quality dark chocolate (60–72%), finely chopped
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½ cup heavy cream
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1 tablespoon unsalted butter
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½ cup dried cranberries, finely chopped
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1 teaspoon vanilla extract
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Optional: 1 tablespoon orange liqueur or cranberry juice
For the Coating:
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Unsweetened cocoa powder
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Powdered sugar
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Melted dark chocolate (for dipping)
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Chopped nuts (pistachios, almonds, hazelnuts)
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Shredded coconut
Instructions
Finely chop both the chocolate and cranberries. The smaller the pieces, the smoother your ganache will be.
In a small saucepan, heat the heavy cream and butter until just simmering—don’t let it boil.
Place the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over it and let sit for 2 minutes. Stir until smooth and shiny.
Fold in the chopped cranberries and vanilla extract. If using orange liqueur or juice, stir that in as well.
Cover the bowl with plastic wrap and refrigerate for 1–2 hours, or until firm enough to scoop.
Using a small scoop or spoon, scoop out the ganache and roll into balls with your hands. If the mixture becomes too soft, chill again.
Roll each truffle in cocoa powder, powdered sugar, or chopped nuts. Alternatively, dip in melted dark chocolate and let set on parchment paper.