Cranberry Truffle Smoothie Recipes

CRANBERRY TRUFFLE SMOOTHIE

Steps:

• Place frozen strawberries, cranberries, white chocolate powder, yogurt powder and milk in your blender.
• Blend until smooth.
• Garnish with fresh strawberries or cranberries if desired.
• Serve immediately.

CRANBERRY SMOOTHIE

Steps:

• Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

CRAN-SICLE SMOOTHIE

Steps:

• Put the frozen cranberries, ice cubes, yogurt, orange juice and maple syrup into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and sprinkle with the wheat germ. Garnish with the sliced cranberry. Stir well before serving.

CRANBERRY MILK-CHOCOLATE TRUFFLES

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.

CHOCOLATE CRANBERRY TRUFFLES

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.