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Cranberry Orange Truffles

Homemade truffles are a delicacy my family looks forward to every holiday. We love the combination of tart cranberries and rich chocolate—and the orange and almond put this recipe over the top.—TerryAnn Moore, Vineland, NJ

40 ServingsPrep: 1 hour + chilling

Ingredients

12 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cubed
4 egg yolks, beaten
1 cup dried cranberries, chopped
3 tablespoons thawed orange juice concentrate
1 teaspoon almond extract
COATING:
12 ounces white candy coating, chopped
1/3 cup finely chopped almonds
1 ounce bittersweet chocolate, melted
1/4 cup dried cranberries

Directions

In a double boiler or metal bowl over simmering water, heat chocolate
and butter until melted, stirring frequently. Whisk a small amount
of mixture into egg yolks. Return all to the heat, whisking
constantly. Cook and stir until mixture reaches at least 160°
and coats the back of a metal spoon.
Remove from the heat; stir in the cranberries, orange juice
concentrate and extract. Cool to room temperature, stirring
occasionally. Refrigerate for 1 hour or until easy to handle. Shape
into 1-in. balls.
In a microwave, melt candy coating. Dip truffles in coating; allow
excess to drip off. Place on waxed paper-lined baking sheets;

2 of 2

Cranberry Orange Truffles (continued)

Directions (continued)

immediately sprinkle with almonds. Drizzle with bittersweet
chocolate and garnish with dried cranberries. Refrigerate for 2
hours or until firm. Store in an airtight container in the
refrigerator. Yield: about 3 dozen.

Nutrition Facts: 1 truffle equals 136 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 11 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.