Cranberry chocolate truffles

cranberry dark chocolate truffles

I am becoming a bigger and bigger fan of homemade truffles. They are so easy to make – at least these ones… and they make a great present or just a lovely side for a cup of tea or coffee.

These truffles are a variation of the pistachio truffles I posted in December: I just replaced the pistachios by dried cranberries.

cranberry dark chocolate truffles

I rolled some of the truffles in cocoa powder (not pictured) and some in chopped cranberries. I have to say I preferred the cranberry-coated by far. If you prefer intense chocolate taste with a hint of cranberry, go for the cocoa-coated truffles. But if you are more the fruity type, the coat of chopped cranberries will be just the right option for you. I feared that this would be too many cranberries, but it seems like there cannot be enough cranberries – for me these truffles tasted just about right :-)

cranberry dark chocolate truffles

dark chocolate cranberry truffles
adapted from the pistachio truffles

Ingredients (makes approx. 25 truffles):
200 g dark chocolate, chopped
100 ml cream
50 g cranberries, finely chopped
For coating:
Cacao powder or finely chopped cranberries (I used 100 g cranberries to coat 15 truffles)

1) Melt chocolate together with cream in bain-marie, stirring occasionally. Add finely chopped cranberries.
2) Let cool for a few hours or overnight in fridge.
3) Scoop small balls with a melon scoop or two teaspoons. Roll truffles in cacao powder or finely chopped cranberries.
4) Store in air tight container and keep refrigerated – should keep approx. 1 week.

Cranberry dunkle Schokolade Truffes
adaptiert von den Pistazientrüffel

Zutaten (ergibt ca. 25 Trüffel):
200 g dunkle Schokolade, gehackt
100 ml Schlagobers
50 g Cranberries, fein gehackt
Zum Wälzen:
Kakaopulver oder fein gehackte Cranberries (Ich habe 100g gehackte Cranberries für 15 Trüffel benötigt).

1) Die Schokolade zusammen mit dem Schlagobers unter gelegentlichem Rühren über dem Wasserbad schmelzen. Gehackte Cranberries einrühren.
2) Die Masse für einige Stunden oder über Nacht im Kühlschrank abkühlen lassen.
3) Mit einem Melonenausstecher oder zwei Esslöffeln kleine Kugeln formen. Die Kugeln entweder in Kakaopulver oder gehackten Cranberries wälzen.
4) Gekühlt und luftdicht verpackt ca. 1 Woche haltbar.