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Cranberry Orange Truffles

 Cranberry Orange Truffles
Homemade truffles are a delicacy my family looks forward to every holiday. We love the combination of tart cranberries and rich chocolateā€”and the orange and almond put this recipe over the top.—TerryAnn Moore, Vineland, NJ
40 ServingsPrep: 1 hour + chilling


  • 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 McCormick® Pure Almond Extract
  • 12 ounces white candy coating, chopped
  • 1 ounce bittersweet chocolate, melted


  • 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 and
  • drizzle with bittersweet chocolate. Refrigerate for 2 hours or until
  • firm. Store in an airtight container in the refrigerator. Yield:

2 of 2

Cranberry Orange Truffles (continued)

Directions (continued)

  • about 3 dozen.