CRANBERRY ORANGE TRUFFLES
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
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.
CRAN-MARNIER TRUFFLES
Silky smooth chocolate is studded with bits of dried cranberries in these luscious truffles. It is the perfect dessert for your Thanksgiving or Christmas celebration.-Gerry Cofta, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a heavy saucepan, combine sugar, milk and butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage)., Remove from heat; stir in dark chocolate until melted. Stir in marshmallows, Grand Marnier and orange zest until blended. Stir in cranberries. Transfer to a bowl. Refrigerate until easy to handle, about 1-1/2 hours., Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate, covered, until firm, about 1 hour., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to lined baking sheets; refrigerate until set. Or, if desired, roll undipped truffles in cocoa. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 96 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY MILK-CHOCOLATE TRUFFLES
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
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 TRUFFLES WITH PECANS AND DRIED CRANBERRIES
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
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.
CRANBERRY TRIFLE
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
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
CHOCOLATE CRANBERRY TRUFFLES
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
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
GRAND MARNIER CRANBERRY TRUFFLES
I bet you have a can of cranberry sauce in your pantry! This is a great way to use it. Make these flavorful truffles that are and tender and so good. Great for the holidays or anytime. Try adding some very finely minced candied ginger for a nice kick. Can be frozen and brought to room temperature, Re-coat with cocoa and serve.
Provided by Rita1652
Categories < 60 Mins
Time 33m
Yield 40-50 truffles, 20-30 serving(s)
Number Of Ingredients 8
Steps:
- Heat sauce and butter till warmed and melted.
- Add chips and stir till combined and smooth.
- Add Grand Marnier and zest. Add optional ginger for a nice kick! Stir till all smooth.
- Chill till firm.
- Meanwhile toss zest into cocoa, Place in a large zip lock bag set aside.
- When ganache is firm cut or scoop an amount to make large marble sized truffles.
- Shake a couple at a time in cocoa to coat and reshape. Place into candy cup holders. Continue till all are coated.
- Serve at room temperature.
Nutrition Facts : Calories 174.1, Fat 10, SaturatedFat 6, Cholesterol 3, Sodium 15.4, Carbohydrate 24.3, Fiber 2, Sugar 21.3, Protein 1.4
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