Homemade Holiday-Spiced Chocolate Truffles
Serves 2 | with Cranberries and Crushed Pecans- Soy
- Milk
- Pecans
- Tree nuts
- Soy
- Peanuts
- Tree nuts
- Mustard
- Crustaceans
- Fish
- Milk
- Egg
- Sesame
- Sulphites
- Wheat
- May contain traces of allergens
- Triticale
- Gluten
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!
Ingredients
1 unit(s)
Honey
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
¼ cup
Cocoa Powder
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
56 mL
Cream
(Contains: Milk)
1 tsp
Cinnamon, ground
(May be present: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
1 tsp
Pumpkin Pie Spice Mix
(May be present: Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
28 g
Pecans
(Contains: Pecans, Tree nuts May be present: Tree nuts)
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Not included in your delivery
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
