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Ingredients
- 3/4 c. whipping cream
- 6 Tbsp. unsalted butter - (3/4 stick)
- 2 Tbsp. Lyle's Golden brown Syrup (or possibly light corn syrup)
- 3 Tbsp. frzn concentrated cranberry juice cocktail thawed
- 12 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
- 1/2 c. dry cranberries
- 1/2 c. pecans toasted, and coarsely minced Powdered sugar (optional) Unsweetened cocoa pwdr (optional)
Directions
- Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat till mix comes to boil. Remove from heat. Add in chocolate and whisk till melted. Fold in cranberries and pecans. Pour truffle mix into 11- by 7-inch glass dish. Freeze till hard, about 50 min.
- Cut truffle mix into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or possibly cocoa pwdr. Cover and refrigerateup to 1 week. Serve cool.
- This recipe yields 36 truffles.
- Comments: "The recipe here reflects my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't till I moved to Europe which I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London."
- Make these ahead if desired (they will keep for a week in the fridge) or possibly make them on a whim, since the recipe is so easy. Lyle's Golden brown Syrup is a popular British sweetener with a flavor which's similar to mild honey.
- Yield: 36 truffles
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