Makes 24.
Ingredients
| 30 g | Butter |
| ¼ cup | Cream |
| 250 g | Dark chocolate, roughly chopped (Main) |
| ¼ cup | Dried cranberries (Main) |
| ¼ cup | Slivered almonds, toasted and chopped |
| 1 Tbsp | Brandy, or liqueur of your choice |
| 250 g | Dark chocolate buttons, to coat |
Directions
- Melt cream, butter and chocolate together gently in a double boiler - or in a microwave using short bursts - then whisk until smooth.
- Add cranberries, almonds and liqueur and stir to combine. Cool to room temperature, then cover and refrigerate until set.
- Roll mixture into walnut-sized balls and place on a tray lined with plastic wrap.
- Gently melt second measure of chocolate. Dip truffles into melted chocolate and return to the tray to set.
- Keep refrigerated until ready to serve.