Handmade cranberry and almond chocolates. Picture / Carolyn Robertson
Handmade cranberry and almond chocolates. Picture / Carolyn Robertson
* Makes 24
1/4 cup cream 30g butter 250g dark chocolate, roughly chopped 1/4 cup dried cranberries 1/4 cup toasted slivered almonds, chopped 1 Tbs brandy or liqueur of choice 250g dark chocolate melts to coat
1. 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.
2. Roll mixture into walnut-sized balls and place on a tray lined with plastic wrap.
3. Gently melt second measure of chocolate. Dip truffles into melted chocolate and return to the tray to set. Keep refrigerated until ready to serve.
