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Recipe: Chocolate Truffles with Pecans and Dried Cranberries
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 3/4 |
c |
whipping cream |
| 6 |
TBSP |
butter |
| 2 |
TBSP |
Lyle's Golden Syrup or light corn syrup |
| 3 |
TBSP |
frozen concentrated cranberry juice cocktail, thawed |
| 12 |
oz |
bittersweet, not unsweetened, or semisweet chocolate, chopped |
| 1/2 |
c |
dried cranberries |
| 1/2 |
c |
pecans, toasted, coarsely chopped |
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Instructions
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1) Stir cream, butter, syrup and cranberry concentrate in heavy, large saucepan over medium-high heat until mixture come sto a boil.
2) Add chocolate and whisk until blended. Mix in cranberries and pecans.
3) Pour truffle mixture into 11x7 inch glass dish. Freeze until firm, about 50 minutes.
4) Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet.
5) Roll truffles in powdered sugar or cocoa powder.
6) Cover and chill up to 1 week. Serve cold.
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Source
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Bon Appetit, December 2001, page 246
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