THIS is such a busy time of year that for today’s recipe we’ve gone for truffles – not so much a bake as a make.
This is a really easy recipe and, with generous amount of cranberries, they’re a lovely addition to give with Christmas presents. Just pop in a gift box and add a ribbon. They keep up to a week in the fridge.
Thanks to BerryWorld for this festive cracker.
150g fresh cranberries
3 tbsp Cointreau
1 tsp grated orange zest
500g white chocolate, suitable for cooking
600g double cream
25g unsalted butter
Place the cranberries, Cointreau and orange zest in a small pan, bring to a simmer and cook until softened and syrupy. Leave to cool.
Chop or break 300g of the chocolate into small pieces and put in a heatproof bowl. Place the cream and butter into a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted.
If the chocolate doesn’t melt with the heat of the cream, place over a saucepan of simmering water for a few minutes and stir until the chocolate has melted.
Stir in the cranberries and leave to cool, then place in the fridge for 4 hours or overnight. With a small spoon or melon baller, scoop spoonfuls of the mix and roll into balls, then pop into the freezer for approximately 30 minutes.
Melt the remaining chocolate in a bowl over simmering water. Place each ball on a fork and dip into the melted chocolate, swirling around until coated. Place on a sheet of baking parchment and leave to set in the fridge. These delicious truffles are best served straight from the fridge.