Chocolate Truffles With Pecans And Dried Cranberries

"The recipe here reflects my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London."

Courses: Dessert

Recipe Ingredients

3/4 cup	177ml	Whipping cream
6 tablespoons	90ml	Unsalted butter - (3/4 stick)
2 tablespoons	30ml	Lyle's Golden Syrup
		= (or light corn syrup)
3 tablespoons	45ml	Frozen concentrated cranberry
		Juice cocktail - thawed
12 oz	340g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
1/2 cup	46g / 1.6oz	Dried cranberries
1/2 cup	118ml	Pecans - toasted, and
		Coarsely chopped
		Powdered sugar - (optional)
		Unsweetened cocoa powder - (optional)

Recipe Instructions

Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Mix in cranberries and pecans. Pour truffle mixture into 11- by 7-inch glass dish. Freeze until firm, about 50 minutes.

Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.

This recipe yields 36 truffles.

Source:
Bon Appetit, December 2001

Rating

Average rating:

10 (1 votes)

Submit your rating:

Click a star to rate this recipe.