• 40servings
  • 60minutes
  • 136calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, E
MineralsZinc, Copper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounces bittersweet chocolate, chopped

  2. 1/2 cup unsalted butter, cubed

  3. 4 egg yolks, beaten

  4. 1 cup dried cranberries, chopped

  5. 3 tablespoons thawed orange juice concentrate

  6. 1 teaspoon almond extract


  8. 12 ounces white candy coating, chopped

  9. 1/3 cup finely chopped almonds

  10. 1 ounce bittersweet chocolate, melted

  11. 1/4 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Cranberry Orange Truffles Recipe photo by Taste of Home In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon.

  2. Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.

  3. In a microwave, melt candy coating. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets; immediately sprinkle with almonds. Drizzle with bittersweet chocolate and garnish with dried cranberries. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.


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