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- 2 1/4 cups heavy cream
- 1 pound 14 ounces bittersweet chocolate, chopped
- 3 3/4 ounces dried cranberries, finely chopped
- 14 ounces California walnuts, toasted and finely chopped
In a pot, bring the cream to a boil just around the edges. Add the chocolate and whisk until the chocolate is melted and the mixture is smooth. Stir in the cranberries.
Transfer the chocolate mixture to a half sheet pan. Refrigerate until firm.
Using a teaspoon, melon baller or mini ice cream scoop, scoop the truffles each about 1 teaspoon.
Return to the refrigerator and let firm up again, about 30 minutes.
Place the walnuts on a plate or pie pan. Roll the truffles in the nuts and then roll them lightly between your palms until they are a nice round shape.
Refrigerate until ready to serve.