-
1
Pulse the frozen candy bars in a food processor until broken into shards.
-
2
Fold into the cooled chocolate mixture along with the cranberries.
-
3
Spread over the bottom of a baking dish and smooth the top.
-
4
Refrigerate about 2 hours, until firm.
-
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.
-
6
Melt the chocolate in the top of a double boiler and remove from the heat.
-
7
Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet.
-
8
Use the spoon to drizzle a squiggle of chocolate over the tops.
-
9
Chill until set.
-
10
1/2 cup heavy cream
-
11
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
-
12
1 teaspoon pure vanilla extract
-
13
1 cup cocoa powder, for dusting
-
14
In a saucepan, bring the cream just to a simmer over low heat.
-
15
Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.
-
16
Add the vanilla and stir until smooth.
-
17
Set aside to cool for 1 hour at room temperature.
-
18
Then beat the chocolate at medium speed until it gets thick and light colored.
-
19
Spread over the bottom of a baking dish and smooth the top.
-
20
Refrigerate about 2 hours, until firm.
-
21
Pour the cocoa powder onto a deep plate or shallow bowl.
-
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.
-
23
Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
-
24
Yield: 15 to 20 candies, depending on size
-
25
Inactive Prep Time: 3 hours
-
26
Ease of preparation: Intermediate
