Homemade Holiday-Spiced Chocolate Truffles
with Cranberries and Crushed Pecans
Chocolate truffles made at home are a surprisingly easy and impressive way to celebrate the holiday season. Filled with tart cranberries and rolled in toasted pecans, these decadent treats are a chocolate lovers dream come true!
Allergens:
Soy
•Milk
•Pecans
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time1 hour 25 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
/ serving 2 people
1 unit(s)
Honey
½ cup
Bittersweet Chocolate Chips
(Contains Soy)
¼ cup
Cocoa Powder
56 mL
Cream
(Contains Milk)
1 tsp
Ground Cinnamon
1 tsp
Pumpkin Pie Spice Mix
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
28 g
Pecans
(Contains Pecans)
28 g
Dried Cranberries
Not included in your delivery
0.13 tsp
Salt*
Nutrition Values
Calories490 kcal
Fat25 g
Saturated Fat15 g
Carbohydrate54 g
Sugar37 g
Dietary Fiber11 g
Protein7 g
Cholesterol35 mg
Sodium160 mg
Trans Fat0 g
Potassium450 mg
Calcium75 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Whisk
•Measuring Spoons
•Strainer
•Spatula
•Medium Bowl
•Plastic Wrap
•Parchment Paper
•Shallow Dish
Instructions
1
- Whisk together cream, honey, 1/2 tsp Pumpkin Pie Spice Mix, 1/2 tsp cinnamon, 2 tbsp of cocoa powder and a pinch of salt in a small pot. Cook over medium-low heat, whisking occasionally, until cream mixture starts to simmer and small bubbles appear around the edges of the pot, 4-6 min.
- Remove the pot from the heat.
2
- Meanwhile, place bittersweet chocolate chips in a medium heat-proof bowl.
- Carefully pour hot cream mixture over the chocolate chips.
- Let chocolate mixture sit for 1 min, then, using a spatula, gently stir until chocolate is completely melted and smooth. (NOTE: If not all the chocolate has melted, return mixture to the same pot and heat over medium, until chocolate is fully melted and mixture is smooth.)
- Stir in cranberries.
- Immediately cover the bowl with plastic wrap and freeze until firm, 40-45 min.
3
- Meanwhile, heat a medium non-stick pan over medium-high heat.
- When hot, add pecans to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Allow pecans to cool to room temperature, then transfer to a zip-top bag. Using a rolling pin or heavy-bottomed pot, crush pecans until fine (or chop if you prefer).
- Transfer crushed pecans back to the plate.
- Add remaining cocoa powder to a shallow dish and set aside.
4
- Remove ganache from the freezer. Using a small spoon, scoop out 8 equal-sized ganache balls, then roll between palms to smooth.
- Roll half the truffles in cocoa powder until evenly coated. Roll remaining truffles in crushed pecans.
- Arrange truffles on a parchment-lined plate and place in the fridge to firm up for 30 min.
- When ready to serve, remove from the fridge and transfer to a serving plate.