‘Tis the season for wintertime truffles
Few treats are as divine as chocolate truffles. Studded with dried cranberries and rolled in crushed candy canes, these are especially so. Be sure to keep them refrigerated.
Preparation time, start to finish: 2 hours. Makes 30 truffles.
14 ounces dark chocolate bits
3/4 cup heavy cream
1/2 cup dried cranberries, cherries, raisins or other small dried fruit
12 candy canes
Line an 8-by-8-inch baking pan with parchment paper. Set aside.
In a small saucepan over medium heat, combine the chocolate and cream. Stir until the chocolate is melted and smooth. Stir in the dried fruit, then refrigerate until set, about 1 1/2 hours.
Meanwhile, place the candy canes in a blender or food processor and pulse until finely and uniformly crushed. Transfer to a shallow bowl.
Use a melon baller or measuring spoon to scoop about 1 tablespoon of the chocolate mixture. Roll it into a ball between your palms. (This is extremely messy. Chocolate will melt all over your hands.)
Roll the ball in the bowl of crushed candy canes until well-coated. Place the finished truffle on a plate and repeat the process with remaining ingredients. Chill chocolate mixture in refrigerator again if it becomes too warm to work with.
Keep truffles refrigerated until ready to serve.