appetite magazine
White chocolate and cranberry truffles
 
 
Author:
Serves: 20
Ingredients
  • 150g fresh cranberries
  • 3 tbsp Cointreau
  • 1 tsp granted orange zest
  • 500g white chocolate, suitable for cooking
  • 600g double cream
  • 25g unsalted butter
Method
  1. Put the cranberries, Cointreau and orange zest in a pan, bring to a simmer and cook until softened and syrupy.
  2. Leave to cool.
  3. Chop or break 300g of the chocolate into small pieces and put into a heatproof bowl.
  4. Place the cream and butter in a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted.
  5. If the chocolate doesn’t melt with the heat of the cream, place it over a saucepan of simmering water for a few minutes and stir until the chocolate melts.
  6. Stir in the cranberries, leave to cool, then refridgerate for 4 hours or overnight.
  7. With a small spoon or melon baller, scoop spoonfuls of the mix and roll into balls, then pop into the freezer for 30 mins.
  8. Melt remaining chocolate in a bowl over simmering water.
  9. Place each ball on a fork and dip into the melted chocolate, swirling until coated, place on a sheet of baking parchment and leave to set in the fridge.
  10. Best served straight from the fridge.
Recipe by appetite magazine at https://www.appetitemag.co.uk/pass-the-ball-white-chocolate-and-cranberry-truffles/