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Cranberry Truffles
The recipe on this page is for using Chocoley's Couverture Chocolate.
To
make the same recipe using Chocoley
Bada Bing Bada Boom chocolate click here.
Ingredients:
-
1 lb. Chocoley V125 Couverture Semi-Sweet or Bitter Sweet Dark
-
8 oz. Indulgence Ultra Couverture Dipping & Enrobing Chocolate (tempering required for just this formula in this recipe)
-
1 cup heavy cream
-
Zest of 1/2 an orange
-
3/4 cup of cranberry sauce or cranberry jelly
-
3 tbsp. Butter
-
Chocoley Drizzle & Design Chocolate (optional)
You'll also want:
TIP:
Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!
Prepare Ganache:
| 1. | Put Chocoley V125 Couverture Dark chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in. |
| 2. | Bring cream slowly to a light boil in a heavy saucepan. |
| 3. | Pour boiling cream over chocolate and keep stirring until all the chocolate has melted. |
| 4. | Add cranberry sauce & zest of orange. |
| 5. | When the ganache is warm it's creamy. You can thicken it by whisking it. |
| 6. | Cover the bowl of ganache and put it in the
refrigerator (about 3 hours) or freezer (about 1 ½ hours) and
chill until firm. You want the ganache to be just thick enough
to easily form the truffle balls. |
Form Truffles: |
|
| 1. | Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes). |
| 2. | While the chocolate balls are in the freezer, temper the 8 oz. of INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate in double boiler. Follow the tempering instructions that came with your Indulgence chocolate, or click here for instructions. |
| 3. | After the chocolate balls are firm and the
Indulgence chocolate is tempered, use a stainless steel dipping
tool to dip each ball in the melted chocolate, then place onto
heavy
weight dipping sheet. |
4. | Place in refrigerator to set up.
|