Chocolate Truffles With Pecans And Dried Cranberries
- 3/4 cup whipping cream
- 6 tablespoons unsalted butter - (3/4 stick)
- 2 tablespoons Lyle's Golden Syrup (or light corn syrup)
- 3 tablespoons frozen concentrated cranberry
- juice cocktail thawed
- 12 ounces bittersweet or semisweet chocolate chopped (do not use unsweetened)
- 1/2 cup dried cranberries
- 1/2 cup pecans toasted, and coarsely chopped
- Powdered sugar (optional)
- Unsweetened cocoa powder (optional)
Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Mix in cranberries and pecans. Pour truffle mixture into 11- by 7-inch glass dish. Freeze until firm, about 50 minutes.
Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.
This recipe yields 36 truffles.
Make these ahead if you like (they will keep for a week in the fridge) or make them on a whim, since the recipe is so easy. Lyle's Golden Syrup is a popular British sweetener with a flavor that's similar to mild honey.