Cranberry Truffles
 
 
Here you can substitute any canned pie & pastry filling for the cranberry sauce. Or even canned orfresh pumpkin puree with some nice pumpkin pie spice for a fall / Thanksgiving treat
I am using the basic truffle cup chocolate molds for this one, but you can scoop ganache and roll into truffles if you do not want to purchase the molds.
Author:
Serves: 24
Ingredients
Instructions
  1. Boil the heavy cream and pour over the chopped white chocolate to melt, whisk smooth.
  2. Add the cranberry sauce and chopped cranberries and whisk to combine well.
  3. Set aside until the ganache has set just enough to pipe through a pastry bag.
  4. In the meantime prepare the chocolate molds with tempered white chocolate as shown in the video.
  5. Pipe the ganache into the truffle shells and then add more white chocolate to seal each one.
  6. Once they have set (shouldn't take longet than 10 minutes if the chocolate is properly tempered)
  7. Turn the truffles out onto a parchment paper and drizzle with red colored chocolate
Notes
Truffles are meant to be eaten at room temperature.

As long as you are working with gloved hands there is not risk of bacteria getting trapped inside the truffle, so you can store truffles for up to 4 days at room temperature in a cool dry place.


Freezing of dipped truffles is not the greatest since chocolate does not like condensation and freezing almost always produces condensation on the thaw.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/how-to-make-chocolate-truffles/