Cranberry Truffle Recipe Recipe For Deviled

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CRANBERRY ORANGE TRUFFLES



Cranberry Orange Truffles image

Homemade truffles are a delicacy my family looks forward to every holiday. We love the combination of tart cranberries and rich chocolate-and the orange and almond put this recipe over the top. -TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3 dozen.

Number Of Ingredients 9

12 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cubed
4 large egg yolks, beaten
1 cup dried cranberries, chopped
3 tablespoons thawed orange juice concentrate
1 teaspoon almond extract
COATING:
12 ounces white candy coating, chopped
1 ounce bittersweet chocolate, melted

Steps:

  • 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., 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., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 138 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CRANBERRY TRUFFLES



Chocolate Cranberry Truffles image

I found this in an old Ocean Spray cookbook, and have been making them for Thanksgiving,holiday parties and adding to my Christmas gift baskets for a few years. I love the combination of flavors. The amount really depnds on how large you make them..I usually get around 25-30

Provided by bayou-mimi

Categories     Candy

Time 20m

Yield 30 pieces

Number Of Ingredients 5

9 ounces semisweet chocolate
1/2 cup jellied cranberry sauce
2 tablespoons heavy cream
2 tablespoons cocoa
1 1/2 tablespoons powdered sugar

Steps:

  • Place chocolate, cranberry sauce and heavy cream in a medium saucepan.
  • Cook over medium-low heat until sauce is smooth, whisking frequently.
  • Remove from heat and pour into a glass or plastic bowl.
  • Cover with plastic wrap.
  • Let sit at room temperature to thicken.
  • Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate.
  • Scoop out a rounded teaspoonful of chocolate mixture.
  • Roll in cocoa, coating throroughly.
  • Dust hands with powdered sugar.
  • Roll truffle in hands to form a 1-inch ball.
  • Continue forming truffles with remaining chocolate mixture.
  • Store in tightly covered contanier until ready to serve.
  • Before serving remove and place in decorative paper holders.

Nutrition Facts : Calories 55.9, Fat 4.9, SaturatedFat 3, Cholesterol 1.4, Sodium 3.8, Carbohydrate 5, Fiber 1.5, Sugar 2.2, Protein 1.2

CRANBERRY MILK-CHOCOLATE TRUFFLES



Cranberry Milk-Chocolate Truffles image

Categories     Candy     Milk/Cream     Food Processor     Chocolate     Fruit     Dessert     Christmas     Thanksgiving     Vegetarian     Wedding     Cranberry     Winter     Chill     Edible Gift     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 cranberry milk-chocolate truffles

Number Of Ingredients 11

For truffle mixture
9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"
1/2 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/8 teaspoon salt
1 1/2 cups (8 ounces) unsweetened dried cranberries
For coating and decorating truffles
parchment paper
9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"
1/2 cup unsweetened dried cranberries(about 2 1/2 ounces)
*available at some specialty foods shops

Steps:

  • Make truffle mixture:
  • Chop chocolate. In a small saucepan bring cream, butter and salt just to a boil and stir in cranberries. Remove pan from heat and let mixture stand 10 minutes. In a food processor pulse together chocolate and cranberry mixture until smooth and transfer to a small bowl. Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days.
  • Line a tray with wax paper.
  • With a 1-inch melon-ball cutter scoop out truffle mixture and between palms of your hands roll into smooth balls, transferring truffles to tray. Chill truffles until firm, about 3 hours. Bring truffles to room temperature, about 20 minutes, before proceeding.
  • Coat and decorate truffles:
  • Oil a baking sheet and line with parchment paper.
  • Temper chocolate . (Alternatively, chop chocolate and in a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.)
  • Balance 1 truffle on a fork (do not spear) and hold fork over chocolate. Spoon chocolate over ball, letting excess drip off. Return truffle to tray and top with a small piece of dried cranberry. Coat and decorate remaining truffles in same manner. Chill truffles, uncovered, until set, about 3 hours. Truffles keep, layered between sheets of wax paper in an airtight container and chilled, 2 weeks. Bring truffles to room temperature before serving.

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.

RED DEVIL CRANBERRIES



Red Devil Cranberries image

Provided by Guy Fieri

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano chile pepper
1 cup fresh orange juice
1/2 cup agave syrup
1 12-ounce package fresh cranberries
1 blood orange
1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
1 teaspoon ground cinnamon
Kosher salt

Steps:

  • Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
  • Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
  • Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
  • Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

CHOCOLATE GOAT CHEESE TRUFFLES



Chocolate Goat Cheese Truffles image

Provided by George Duran

Categories     dessert

Time 1h53m

Yield about 20 truffles

Number Of Ingredients 5

6 ounces bittersweet chocolate, chopped
6 ounces fresh (mild) goat cheese, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup sweetened cocoa powder, sifted

Steps:

  • In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.
  • In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour.
  • To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.

MAKEOVER CRANBERRY TRIFLE



Makeover Cranberry Trifle image

You'd never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original's festive flavor, but only half the fat and way fewer calories! -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen unsweetened strawberries, thawed
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup water
4 teaspoons grated orange zest
1 package (8 ounces) reduced-fat cream cheese
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed

Steps:

  • In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY TRIFLE



Cranberry Trifle image

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 9

2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
Candied Orange Zest, for garnish (optional)

Steps:

  • In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
  • Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
  • Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Nutrition Facts : Calories 557 g, Fat 33 g, Fiber 3 g, Protein 6 g

RICH WHITE CHOCOLATE CRANBERRY TRUFFLES



Rich White Chocolate Cranberry Truffles image

A delicious and elegant recipe that makes enough to share. Put a few of these in a mug with some hot chocolate packages. Perfect for Christmas gifts.

Provided by Madelynn

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 50

Number Of Ingredients 7

36 golden sandwich cookies
1 (8 ounce) package cream cheese, softened
½ cup walnuts
½ cup sweetened dried cranberries
⅓ cup shredded coconut
2 cups white chocolate chips
1 tablespoon chopped walnuts, or as desired

Steps:

  • Pulse sandwich cookies in a food processor until ground; transfer to a bowl. Mix cream cheese into ground cookies.
  • Combine 1/2 cup walnuts, cranberries, and coconut in food processor; pulse until ground and evenly combined. Stir mixture into cookie mixture. Roll mixture into balls, about 1 tablespoon each. Poke a toothpick into each ball and arrange on a baking sheet; freeze until solid, 1 to 2 hours.
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes.
  • Dip frozen balls in the melted chocolate. Arrange truffles in a baking sheet or insert toothpick into a piece of Styrofoam®. Sprinkle chopped walnuts over truffles.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 10.8 g, Cholesterol 6.4 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 47.4 mg, Sugar 5.1 g

CRANBERRY CUSTARD TRIFLE



Cranberry Custard Trifle image

Cranberries, cream, and cake make the perfect combo in this lower-sugar and reduced-calorie trifle using Stevia In The Raw®.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 3h20m

Yield 16

Number Of Ingredients 28

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
2 sticks unsalted butter, softened
1 cup white sugar
1 cup Stevia In The Raw® Bakers Bag
6 large eggs
2 teaspoons vanilla
2 cups water
1 cup white sugar
1 cup Stevia In The Raw® Bakers Bag
1 pound fresh cranberries
Finely grated zest of 1 orange
¼ cup white sugar
¼ cup Stevia In The Raw® Bakers Bag
3 egg yolks
1 large egg
2 tablespoons cornstarch
¼ teaspoon fine sea salt
1 ½ cups whole milk
1 teaspoon vanilla
1 ½ cups fresh cranberries
1 egg white, beaten
½ cup white sugar
¾ cup chilled heavy cream
1 tablespoon Stevia In The Raw® Bakers Bag
½ teaspoon vanilla
Zest of 1 orange, cut into thin slivers

Steps:

  • Preheat oven to 350 degrees F. Butter and flour two 8-inch cake pans and line bottoms with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter, sugar, and stevia until light and fluffy, 4 to 5 minutes. Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Stir in flour mixture until just combined.
  • Divide batter evenly between cake pans. Smooth tops and bake, rotating pans halfway through baking, until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in pans on a rack for 10 minutes, then unmold onto rack to cool completely, at least 1 hour.
  • For cranberry sauce, combine water, sugar, stevia in a large saucepan. Bring to a boil and boil 5 minutes. Add cranberries and orange zest and reduce heat to simmer gently until berries are translucent, about 5 minutes. Transfer to a bowl to cool completely.
  • For custard, whisk sugar, stevia, egg yolks, egg, cornstarch, and salt together in a medium bowl. Bring milk to a simmer in a medium saucepan. Whisking constantly, pour half the milk into the egg mixture. Pour egg mixture, whisking constantly, back into saucepan with remaining milk. Cook, stirring constantly, over medium-low, until custard thickens, about 2 minutes.
  • Scrape custard into a bowl and stir in vanilla. Place a piece of plastic wrap directly on the surface of custard, and chill until cold, at least 2 hours.
  • For frosted cranberries, toss cranberries with egg white to lightly coat. Roll cranberries in sugar, then spread out in a single layer on a baking sheet and let dry for 2 hours at room temperature.
  • When ready to assemble trifle, make whipped cream. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat cream, stevia, and vanilla on medium speed until stiff. Beat custard in a medium bowl until creamy.
  • To assemble, cut cakes into 1-inch chunks. Scatter half the cake cubes in a 2- to 3-quart glass trifle bowl. Spread half the cranberry sauce on top. Top with half the custard. Top with remaining cake cubes, then cranberry sauce, then custard. Spread whipped cream evenly on top, and decorate with frosted cranberries and orange zest.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 54.1 g, Cholesterol 167.8 mg, Fat 19.6 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 196.1 mg, Sugar 37.3 g

RASPBERRY TRUFFLES



Raspberry Truffles image

I found this recipe in the food section of the paper. The raspberry and lemon flavors add a tart bite to the sweetness of these truffles. I also inlude instructions on how to temper chocolate to make dipped candies more attractive - the first time I tried tempering, I couldn't believe how much nicer they looked.

Provided by ChrisMc

Categories     Candy

Time P1DT5m

Yield 36 truffles, 18 serving(s)

Number Of Ingredients 10

8 ounces semisweet chocolate
1/4 cup butter
2 tablespoons cream
1/2 cup raspberry jam (preferably seedless)
2 tablespoons lemon juice
1/2 cup cornstarch
1 1/2 lbs chopped semisweet chocolate
6 ounces solid semisweet chocolate
1/4 cup cocoa (optional)
1/4 cup finely chopped nuts (optional)

Steps:

  • Melt 8 ounces of chocolate.
  • Heat the butter and cream until the butter is melted and small bubbles form.
  • Pour into a small bowl and stir in the chocolate.
  • Whisk in the jam and lemon juice.
  • cover and refrigerate 60-90 minutes.
  • Line a baking sheet with parchment.
  • Spoon the mixture into mounds (about 2 teaspoons each).
  • Refrigerate 15 minutes or until firm.
  • Use the cornstarch to dust your hands, and roll the mixture into balls.
  • Refrigerate overnight.
  • Remove centers from the refrigerator to warm to room temperature before the next steps.
  • Melt 1 1/2 pounds of chopped chocolate and temper as follows.
  • If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.
  • When the chocolate is nearly melted, stir to complete the melt.
  • Let the chocolate cool to 100 degrees.
  • Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.
  • Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.
  • What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.
  • If the solid chunk is dull, streaky, or grained, it will have the opposite effect.
  • The taste will be the same, but tempering the chocolate makes the truffles much more attractive.
  • When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.
  • Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.
  • The smear should cool glossy and smooth, and should break with a snap.
  • Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).
  • Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.
  • Refrigerate until set.

CHOCOLATE TRUFFLES WITH PECANS AND DRIED CRANBERRIES



Chocolate Truffles with Pecans and Dried Cranberries image

Categories     Candy     Chocolate     Nut     Dessert     Freeze/Chill     Christmas     Thanksgiving     Kid-Friendly     Cranberry     Dried Fruit     Pecan     Winter     Shower     Chill     Edible Gift     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 36

Number Of Ingredients 9

3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons Lyle's Golden Syrup or light corn syrup
3 tablespoons frozen concentrated cranberry juice cocktail, thawed
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup dried cranberries
1/2 cup pecans, toasted, coarsely chopped
Powdered sugar (optional)
Unsweetened cocoa powder (optional)

Steps:

  • 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 11x7-inch glass dish. Freeze until firm, about 50 minutes.
  • 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.

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CRANBERRY CHEESE TRUFFLES - EASY RECIPE TO MAKE
2021-04-30 Cranberry cheese truffles. Place crackers in single layer on foil-covered baking sheet. Roll 1 at a time in cranberry mixture until cheese balls are evenly coated on all sides. Toss together remaining pecan chips dried cranberries and parsley in the center of the parchment paper. Cranberry Pecan Goat Cheese Truffles. Combine remaining ...
From easyrecipetomake.blogspot.com


SWEET CRANBERRY CHOCOLATE TRUFFLE RECIPE - LIZ BUSHONG
2019-12-15 Cranberry Chocolate Truffle Recipe-lizbushong.com Tips for making Truffles. Cook fresh cranberries in medium saucepan with water and corn syrup until the berries pop and thicken. Chill mixture at least 3 hours up to 12 before rolling out. Cover with plastic wrap to keep moist. Truffle mixture is very sticky, wear gloves to roll. Drop each rolled truffle directly into custard …
From lizbushong.com


TRUFFLE DEVILED EGGS | RECIPE CART
Remove the yolks. Gently squeeze the yellow yolk out of the egg. Place the yolks into a medium-sized bowl. Place the eggs on a plate, cut side up. Step 4. Make the filling. In the bowl with the egg yolks add 3/4 cup mayonnaise, 1 tablespoon minced red onion, 2 teaspoons mustard, 1 teaspoon truffle oil, 1/4 teaspoon salt, and the minced dill ...
From getrecipecart.com


CRANBERRY TRUFFLES | MASSACHUSETTS CRANBERRIES
Method. In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled.
From cranberries.org


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