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1
Pulse the frozen candy bars in a food processor until broken into shards.
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2
Fold into the cooled chocolate mixture along with the cranberries.
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3
Spread over the bottom of a baking dish and smooth the top.
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4
Refrigerate about 2 hours, until firm.
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5
Use a melon baller or small ice cream scoop to scoop out balls of the chocolate mixture; place them on a parchment or waxed paper lined baking sheet and set them aside for an hour or 2 to let them come to room temperature.
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6
Melt the chocolate in the top of a double boiler and remove from the heat.
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7
Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet.
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8
Use the spoon to drizzle a squiggle of chocolate over the tops.
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9
Chill until set.
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10
1/2 cup heavy cream
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11
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
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12
1 teaspoon pure vanilla extract
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13
1 cup cocoa powder, for dusting
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14
In a saucepan, bring the cream just to a simmer over low heat.
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15
Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.
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16
Add the vanilla and stir until smooth.
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Set aside to cool for 1 hour at room temperature.
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18
Then beat the chocolate at medium speed until it gets thick and light colored.
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19
Spread over the bottom of a baking dish and smooth the top.
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20
Refrigerate about 2 hours, until firm.
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21
Pour the cocoa powder onto a deep plate or shallow bowl.
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22
Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.
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23
Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
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24
Yield: 15 to 20 candies, depending on size
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25
Inactive Prep Time: 3 hours
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Ease of preparation: Intermediate