These cranberry truffles are smooth and creamy with juicy little bursts of cranberry. They are a delicious little treat and make a wonderful gift. (Or just devour them yourself.)
While on the whole we eat pretty healthily, there are still times when you need that little bit of something sweet – a piece of apple snack cake or a lemon madeleine are recent favorites. You can relate, right?
However I’m a bit picky when it comes to chocolate and have this thing when I can’t eat that much (I know, I’m weird). So if I’m going to have a bite or two, I want it to be good. And this extends to what I might share with others.
Truffles have always been a favorite and I’ve had them on my list to make for a while. These cranberry truffles are a great festive twist on the idea, with a delicious smooth ganache dotted with little bursts of cranberry.
I debated making them a little healthier, following the idea of the chocolate I made for my chocolate lollipops, but then I figured with the stages in making them it was probably as well to just start with a good quality semi-sweet chocolate instead. And it works so well.
How to make cranberry truffles
- Finely chop the dried cranberries and put the chocolate in a bowl.
- Warm the cream, butter and cranberries in a small pan and boil briefly.
- Pour the cream mixture over the chocolate and stir so that the chocolate melts and combines.
- Leave to cool and allow to harden in the fridge.
- Take scoops of the cooled mixture and form into balls.
- Drizzle over or dip the balls in melted chocolate and top some with more chopped cranberries, others with shredded coconut.
Tips for making your own truffles
Truffles do take a little bit of time since there are two stages of letting things harden, but it’s still easy enough and worth the effort. Traditionally, you would dip the balls of ganache in chocolate to coat them then let the excess drip off, but I find it just as easy to drizzle a little over the top. Either way, a couple tips:
- Don’t rush the hardening – they will work out better if you allow the mixture to harden at each stage.
- Shake off excess chocolate. While chocolate is great and everything, the thing that makes truffles great is the contrast of soft middle and crunchy coating and that works best when the outside chocolate isn’t too thick.
- Don’t dip too many before you add coconut/cranberries. The chocolate will start to firm up faster than you think, so only dip 2 or 3 at most at a time before you drizzle on the coconut or cranberry topping or it won’t stick well.
- Re-melt the chocolate as needed to keep it runny enough to work with.
These cranberry truffles are as delicious as they are pretty and make a wonderful treat or gift. Why not serve them alongside a cup of coffee, or just because. No judgement – they are worth enjoying whenever you feel like it.
These cranberry truffles are deliciously sweet and smooth little bites. Perfect for snacking, gifting or whenever you want to find an excuse!
- 4 oz semisweet chocolate 115g (60% dark)
- 1/4 cup dried cranberries 35g
- 1/4 cup heavy cream 60ml double cream
- 2 tbsp butter 30g
- 2 oz semisweet chocolate 57g, approx (you may find it easier to melt a bit more to use then save any excess)
- 2 tbsp dried cranberries approx, or a little more
- 2 tbsp shredded coconut approx, or a little more
Put the chocolate in a heatproof bowl - if it's not already in chips then break it up in to smaller pieces. Chop the cranberries in to very fine pieces.
Put the cream, butter and chopped cranberries in a small pan over a low heat. Warm through so the butter melts and it just starts to simmer then remove from the heat and pour over the chocolate.
Stir so that the chocolate melts and everything is well combined. Cover and refrigerate overnight, or at least 2 hours, until it has firmed.
Line a baking sheet with a silicone mat or if you don't have one, parchment paper.
Using a melon baller, if possible, or a teaspoon, take small balls of the cooled ganache then use your hands to form in to balls. Put them on the silicone mat then repeat until you have used all of the mixture. Put in the fridge to firm up for around 30 minutes.
Melt the additional chocolate and finely chop the cranberries. Have the cranberries and coconut ready to use in small bowls.
Take each ball of the ganache and either drizzle over a little of the melted chocolate or dip in the melted chocolate by putting it on a fork then letting the excess drip off before putting back on the silicone mat. Make sure you don't have too much excess chocolate - return it with the rest. Sprinkle over some coconut or chopped cranberries. Repeat with the rest of the balls of ganache, making roughly half with coconut and half with cranberry on top. Only do 2 or 3 at a time as otherwise they will not hold the topping well. Re-melt the chocolate as needed when it starts to become thicker.
Set aside the finished truffles to firm up for a few minutes before serving or packing, as you will be using them.
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
- Brandied Cranberries + Three Cocktails from Our Good Life
- Cranberry Bread Pudding from Cindy’s Recipes and Writings
- Cranberry Jalapeno Turkey Roll-Ups from Palatable Pastime
- Cranberry-Olive Oil Bundt Cake with Yuzu from Culinary Adventures with Camilla
- Cranberry Orange Oatmeal Cookies from The Redhead Baker
- Cranberry Orange Muffins from Cookaholic Wife
- Cranberry Truffles from Caroline’s Cooking
- Cranberry Vanilla Rum Smoothie from Daily Dish Recipes
- Easy Homemade Cranberry Sauce from The Saucy Fig
- Roasted Brussels Sprouts Salad with Cranberries and Feta from Cooking For My Soul
- Squash Soup with Cranberry Puree from A Day in the Life on the Farm
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