Walnut Cranberry Truffles
Pastry chef Emily Luchetti
With just four ingredients, these bite-sized truffles require little labor and reap big rewards. Add them to a holiday party spread to balance the savories with something sweet and please chocolate fans.
¾ cup heavy cream
10 oz. bittersweet chocolate, chopped
1/3 cup dried cranberries, finely chopped
1 cup walnuts, toasted and finely chopped
1. In small saucepan over medium heat, heat cream until it just begins to boil around the edges. Add chocolate; reduce heat to low and whisk until chocolate melts and mixture is smooth. Stir in cranberries.
2. Transfer mixture to pie pan or 9-inch round pan. Refrigerate until firm, 1 to 2 hours.
3. With teaspoon, scoop out chocolate mixture into rough round truffles. Return to refrigerator 30 minutes to firm up again.
4. Place walnuts on sheet pan. Roll truffles in walnuts and roll lightly between palms to form a nice round shape. Refrigerate until ready to serve.
Photo courtesy of California Walnuts