- Chocolate For Fountains
- Coloring For Fountains
- Flavoring For Fountains
- Fountain Supplies
- Chocolate For Fondue
- Couverture Chocolate
- Molding
- Dipping and Enrobing
- Compound Chocolate
- Candy Melts
- Dipping and Enrobing
- Drizzle & Design Chocolate
- Fair Trade Organic Chocolate
- Chocolate Tools
- Chocolate Dipping Tools
- Thermometers
- Tempering Equipment
- Tempering Stones
- Melters/Warmers
7 Days 9am - 8pm EST
En Español: L-V 11am - 7pm EST
Office/Warehouse Hours:
11am-7pm M-F
Toll Free: 866-528-5252
info@chocoley.com
Preguntas En Español: espanol@chocoley.com
We ship within the entire United States and to Canada.
All prices are in $US.
For US Shipping Information
Click Here
For Canadian Shipping Information Click Here
All orders ship from
Alpharetta, Georgia, USA
Pin It
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.
|