Cranberry and Pistachio Truffles by Caroline Taylor

Cranberry and Pistachio Truffles

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  • Recipe difficulty: Easy
  • 0 of 5
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  • Recipe course: Desserts

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My recipe for Chocolate Truffles with Cranberries and Pistachios is really simple and you probably have a few of the ingredients in your cupboards already!

  • 150g good quality dark chocolate (70%)
  • 150ml double cream
  • 25g dried cranberries, roughly chopped
  • 75g shelled pistachios

  1. Break the chocolate into pieces and add to the bowl of your mixer.
  2. Heat the cream in a pan until almost boiling.
  3. Turn the mixer on to a low speed then pour the hot cream over the chocolate. Turn the mixer speed up a little for a few seconds to thoroughly mix in all the chocolate. If you need to, scrape down the sides of the bowl to make sure all the chocolate melts.

  1. When it looks well combined, add the chopped cranberries then give it all one final mix before pouring into a bowl and putting in the fridge to set.
  2. Blend the pistachios in a food processor to a fine crumb.
  3. When the truffle mixture has set (at least 30 minutes in the fridge) spoon out the mix into portions then roll into a ball with your hands. Roll each truffle in the crumbled pistachios.

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