Cranberries are truly one of the best flavours of Christmas – they’re sweet and tangy, with just a hint of sharpness. This delicious truffle recipe offsets their tart flavour with the richness of high quality dark chocolate, the delicious crunch of pistachios, and just a hint of Christmassy clementine. Stack them in cellophane for an impressive homemade gift, or serve them with coffee to round off your Christmas day meal. The festive flavours in these truffles will delight the palates of kids and adults alike, and they’ll quickly become a seasonal tradition that your guests will request year after year.
Ingredients
- 200g good quality dark chocolate
- 200ml double cream
- 50g dried cranberries, finely chopped
- Zest of 2 small clementines
- 100g pistachios, chopped
WEIGHT CONVERTER
Method
- Place the dark chocolate in a glass bowl over a saucepan of simmering water and melt until smooth and glossy.
- Stir through the cream, the chopped cranberries and the clementine zest. Allow the mixture to cool to room temperature, then place in the fridge for at least 4 hours.
- Once your truffle mixture has set, use a melon baller (or a teaspoon) to scoop out spheres of chocolate.
- Roll your truffles in the chopped pistachios, working quickly to avoid the mixture getting too warm.
- Keep your completed truffles refrigerated until you are ready to serve them.
Top Tip for making Cranberry and pistachio truffles
For a grown up twist on these child friendly truffles, add a glug of your favourite rum or brandy and a knob of melted butter to your truffle mixture before cooling.
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