Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Whipping cream

  2. 6 tablespoons 90ml Unsalted butter - (3/4 stick)

  3. 2 tablespoons 30ml Lyle's Golden Syrup

  4. (or light corn syrup)

  5. 3 tablespoons 45ml Frozen concentrated cranberry

  6. Juice cocktail - thawed

  7. 12 oz 340g Bittersweet or semisweet chocolate - chopped

  8. (do not use unsweetened)

  9. 1/2 cup 46g / 1.6oz Dried cranberries

  10. 1/2 cup 118ml Pecans - toasted, and Coarsely chopped Powdered sugar -

  11. Unsweetened cocoa powder -

Instructions Jump to Ingredients ↑

  1. Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Mix in cranberries and pecans. Pour truffle mixture into 11- by 7-inch glass dish. Freeze until firm, about 50 minutes.

  2. Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.

  3. This recipe yields 36 truffles.


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