Walnut Cranberry Truffles Foodservice

Walnut Cranberry Truffles Foodservice

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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


  1. 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.

  2. Transfer the chocolate mixture to a half sheet pan. Refrigerate until firm.

  3. Using a teaspoon, melon baller or mini ice cream scoop, scoop the truffles each about 1 teaspoon.

  4. Return to the refrigerator and let firm up again, about 30 minutes.

  5. 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.

  6. Refrigerate until ready to serve.