Homemade Holiday-Spiced Chocolate Truffles
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Homemade Holiday-Spiced Chocolate Truffles

Homemade Holiday-Spiced Chocolate Truffles

Serves 2 | 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/Pacanes

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 tbsp

Honey

½ cup

Bittersweet Chocolate Chips

(Contains Soy)

¼ cup

Cocoa Powder

56 mL

Cream

(Contains Milk)

½ tsp

Ground Cinnamon

½ tsp

Pumpkin Pie Spice Mix

28 g

Pecans, chopped

(Contains Pecans/Pacanes)

28 g

Dried Cranberries

Not included in your delivery

0.13 tsp

Salt*

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Nutrition Values

Calories500 kcal
Fat23 g
Saturated Fat15 g
Carbohydrate58 g
Sugar41 g
Dietary Fiber11 g
Protein7 g
Cholesterol35 mg
Sodium160 mg
Trans Fat0.2 g
Potassium550 mg
Calcium100 mg
Iron9.5 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

Cook spiced cream
1

Before starting, gather all required tools. Whisk together cream, honey, 1/2 tsp Pumpkin Pie Spice Mix, 1/2 tsp cinnamon, 2 tbsp of the 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.

Make ganache
2

Meanwhile, place 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.

Make pecan coating
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 heavybottomed pot, crush pecans until fine (or chop if you prefer). • Transfer crushed pecans back to the plate.

Assemble truffles and serve
4

Remove ganache from the freezer. Using a small spoon, scoop out 8 equal-sized ganache balls, then roll between your 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.