MISC RECIPES - Ice Cream/Juices/Drinks

Cranberry Chocolate Truffles

March 08, 2022 | Recipe by Bake with Paws
Cranberry Chocolate Truffles


My girlfriend made some homemade chocolate truffles for me during Chinese New Year and I loved them so much I just had to ask her for the recipe! Here are my Homemade Cranberry Chocolate Truffles recipe with some modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Cranberry Chocolate Truffles

Yields:  22 choclate truffles

INGREDIENTS:

200g Valrhona Guanaja 70% dark chocolate
130g whipping cream
30g butter, room temperature
Pinch of salt (optional)
40g dried cranberries (optional)
30g Valrhona cocoa powder

METHOD:  
  1. Chop the chocolate into small pieces.  Place chocolate and butter in a mixing bowl.
  2. In a saucepan, gently simmer the whipping cream to just below boiling over a low heat.  Please make sure the cream does not boil.  
  3. Pour the hot whipping cream over the chocolate and butter.  Let it sit for about 30 seconds.  
  4. Mix with spatula until the chocolate and butter has melted.
  5. Change to hand whisk and whisk until the chocolate mixture is completely emulsified.
  6. Add in dried cranberries and mix well.
  7. Cover the bowl with cling film and refrigerate the ganache for about 1 - 2 hours or until set.
  8. Remove the ganache from the refrigerator.  Using a small spoon (I used measurement teaspoon), scoop like ice cream and use your hands to quickly roll into a ball. 
  9. Place the ganache balls on a plate lined with parchment paper.
  10. If the ganache balls become soft by the time you finish all,  place them back in refrigerator for about 10 minutes.
  11. Place the cocoa powder in a small medium bowl.
  12. Drop the chocolate truffles into cocoa powder and roll until evenly coated.  Do it one by one if possible. 
  13. Store refrigerated in a covered container.

Notes:
  1. If you accidentally bring the cream to a boil, please let it cool back down a little. Do not pour the boiling cream over the chocolate and butter. A temperature that is too hot will cause changes to the cocoa butter's molecular structure and will result in truffles that are not smooth.
  2. If the ganache starts to melt during shaping, put it back in the fridge for a few minutes to firm up.  Vice versa, if the ganache is too hard, leave it out for a while before shaping.




Comments

  1. Ooh! Nice! Thank you for sharing. This would be good for Easter too!

    ReplyDelete
    Replies
    1. You are most welcome:) Thanks for reading this recipe. Good idea for Easter..

      Cheers :)

      Delete

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