Cranberries are truly one of the best flavours of Christmas – they’re sweet and tangy, with just a hint of sharpness. This delicious truffle recipe offsets their tart flavour with the richness of high quality dark chocolate, the delicious crunch of pistachios, and just a hint of Christmassy clementine. Stack them in cellophane for an impressive homemade gift, or serve them with coffee to round off your Christmas day meal. The festive flavours in these truffles will delight the palates of kids and adults alike, and they’ll quickly become a seasonal tradition that your guests will request year after year.
Ingredients
- 200g good quality dark chocolate
- 200ml double cream
- 50g dried cranberries, finely chopped
- Zest of 2 small clementines
- 100g pistachios, chopped
WEIGHT CONVERTER
Method
- Place the dark chocolate in a glass bowl over a saucepan of simmering water and melt until smooth and glossy.
- Stir through the cream, the chopped cranberries and the clementine zest. Allow the mixture to cool to room temperature, then place in the fridge for at least 4 hours.
- Once your truffle mixture has set, use a melon baller (or a teaspoon) to scoop out spheres of chocolate.
- Roll your truffles in the chopped pistachios, working quickly to avoid the mixture getting too warm.
- Keep your completed truffles refrigerated until you are ready to serve them.
Top Tip for making Cranberry and pistachio truffles
For a grown up twist on these child friendly truffles, add a glug of your favourite rum or brandy and a knob of melted butter to your truffle mixture before cooling.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Baileys hot chocolate
This Baileys hot chocolate recipe is 418 calories per portion and has six core ingredients.
By Rosie Conroy Last updated
-
Mary Berry's chocolate roulade
Mary Berry's chocolate roulade is cooked in 20 minutes and uses only six ingredients.
By Mary Berry Last updated
-
Salted caramel chocolate pots
How to make salted caramel chocolate pots from Woman's Weekly. These tasty desserts are ready in just 15 mins
By Sue McMahon Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
How to make Stacey Solomon’s Crafty Christmas decorations at home - and it's an easy activity to try with the kids
Stacey Solomon's festive crafting special features beautiful homemade gifts. Here's how to make two of her budget creations.
By Lucy Wigley Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published