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White Cranberry Cashew Truffles


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  • 1 cup lightly salted roasted cashew
  • 1/2 cup dried cranberries
  • 12 oz white baking chocolate, chopped
  • 1/2 cup whipping cream
  • 1 tbsp butter
  • 2 tbsp brandy or orange juice
  • 12 oz white baking chocolate, chopped
  • 2 tbsp shortening
  • flaked coconut and or nipped dried cranberries(optional)


Servings 60
Preparation time 60mins
Cooking time 63mins


Step 1

For filling: In a food processor, combine cashews and the 1/2 cup dried cranberries. Cover and process until finely chopped. Transfer to a medium bowl; set aside. Place 12 oz white chocolate in the food processor. Cover and process until finely chopped. In a small saucepan, combine whipping cream and butter. Cook and stir over medium-low heat until hot but not boiling. Remove from heat.

With the food processor running, carefully pour hot cream mixture through feed tube into finely chopped white chocolate. Process until smooth, stopping to scrape side of bowl if necessary. Add white chocolate mixture to cranberry mixture. Add brandy or orange juice; mix well. Cover and chill about 3 hours or until firm. Shape filling into 3/4-inch balls; freeze for 15 minutes.

Meanwhile, for coating: In a 4-cup glass measuring cup, combine 12 oz white chocolate and the shortening. Pour very warm tap water (100 degrees f to 110 degrees f) into a large glass bowl to depth of 2 inches. Place measuring cup containing white chocolate in large bowl. (water should cover bottom half of measuring cup.) Stir white chocolate constantly with a rubber spatula until melted. (this takes about 20 minutes; don't rush. If water cools, remove measuring cup. Replace cool water with very warm water; return measuring cup to bowl of water and keep stirring.)

Line baking sheet with waxed paper. Using fork, dip frozen balls of filling into coating, allowing excess coating to drip back into measuring cup.

If desired, sprinkle tops of truffles with coconut and or snipped dried cranberries. Chill about 10 minutes or until coating is set. Store, tightly covered, in the refrigerator or freezer. Let stand at room temperature for 30 minutes before serving.

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