Truffles with Dried Cranberries
By Olga Babitskaya
Prep Time:
24h
Cook Time:
10m
My love for dried cranberries really sparked the idea for these homemade truffles. While I designed this specific recipe around the tart sweetness of cranberries, don’t feel locked in. If they aren’t your favorite, you can easily swap them out for other dried fruits you love—raisins, apricots, and prunes all work beautifully. You could even skip the fruit entirely if you prefer plain white chocolate.
Ingredients
White Chocolate Cranberry Truffle Ingredients
- 30 grams of 33% heavy cream
- 12 grams of glucose syrup
- 110 grams of white chocolate 33%
- 20 grams of 82.5% butter
- 7 grams of rum (I use Bacardi as always)
- 35 grams of dried cranberries (or any other berry of your choice)
- 100 grams of coconut flakes (for coating) or white chocolate if you want to make truffles with a chocolate shell
Instructions
- Start by combining the heavy cream and glucose syrup in a saucepan. Bring the mixture to a boil.
- Pour the hot cream mixture directly over your white chocolate.
- Toss in the dried cranberries.
- Using an immersion blender, process everything until the mixture becomes smooth and uniform.
- Add the butter and rum, then blend one more time to ensure everything is well incorporated.
- Transfer the ganache into a bowl. Cover it with plastic wrap, pressing the film down so it touches the surface; this prevents a skin from forming.
- Let the mixture set in the refrigerator for 24 hours.
- Once set, roll the ganache into round truffles. Aim for about 25 grams per piece.
- Finally, roll each truffle in coconut flakes or, if you prefer a crisp shell, dip them in melted chocolate.
