Small, sweet chocolate truffles filled with dried cranberry and sprinkled with cocoa powder.
Silky, creamy and with a "full" flavor, studded with cranberry, that will leave chocolate lovers completely satisfied.
Silky, creamy and with a "full" flavor, studded with cranberry, that will leave chocolate lovers completely satisfied.
| work: 00h:30' | time: 02h:30' | easy: |
On festive days the sense of special days is given, in my opinion, by the chocolate desserts. We make make them for our own benefit, or as a treat for our guests, the chocolate texture qualify them as a prestigious dessert.Wrap the chocolate truffles in a cellophane bag. Place a ribbon or put them in colored boxes or jars and offer your own unique truffles, and be certain that that nothing like that can be purchased ready-made!
It will be a unique offer of yours!
Ingrdients (25 pieces)
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In bowl chop the chocolate in very small pieces to melt easily and quickly. In a saucepan, heat the cream and honey over medium heat until simmer. |
 Pour the hot cream over the chocolate and let it stand for 1 minute, until it starts to melt. |
Stir gently to melt the chocolate and mix the ingredients. Add the butter and stir. We try and bring the desired flavor by adding 1 teaspoon icing sugar, bearing in mind that in the final result, the cocoa powder gets a little bitter. |
Finally add dried cranberry to the mix. Cover the bowl and place in the refrigerator for 1½ - 2 hours for the mixture to get thick but easily molded. |
 Remove the bowl from the refrigerator and use a spoon to take a piece of the mixture. Mold it with our palms into small balls, and put it on a baking sheet. |
When we finish with the mixture, put back in the refrigerator for 15 minutes. |
Remove and sprinkle over the cocoa powder with a sieve. |
 Shake the excess cocoa using a colander. Keep them in the refrigerator. |
To serve, remove them from the refrigerator for at least 10 minutes to soften slightly and get a velvet texture.
