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How to make chocolate cranberry trufflesPin It

Cranberry Truffles

The recipe on this page is for using Chocoley's Couverture Chocolate.

To make the same recipe using Chocoley
Bada Bing Bada Boom chocolate click here.

Ingredients:

You'll also want:

TIP:

Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!

Prepare Ganache:

1.

Put Chocoley V125 Couverture Dark chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
2.

Bring cream slowly to a light boil in a heavy saucepan.
3.

Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
4.

Add cranberry sauce & zest of orange.

5.

When the ganache is warm it's creamy. You can thicken it by whisking it.

6.

Cover the bowl of ganache and put it in the refrigerator (about 3 hours) or freezer (about 1 ½ hours) and chill until firm. You want the ganache to be just thick enough to easily form the truffle balls.

Form Truffles:
1.

Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).
2.

While the chocolate balls are in the freezer, temper the 8 oz. of INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate in double boiler. Follow the tempering instructions that came with your Indulgence chocolate, or click here for instructions.
3.

After the chocolate balls are firm and the Indulgence chocolate is tempered, use a stainless steel dipping tool to dip each ball in the melted chocolate, then place onto heavy weight dipping sheet.

4.

Place in refrigerator to set up.


Keep chilled until about 20 minutes before you want to serve.