White Chocolate Truffles with Cranberry and Cashew

Good alternative to dark chocolate truffles. sweet, nutty and little sour. Recipe adapted from Better Home and Garden site.

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1/2 cup roasted cashews
1/4 cup dried cranberries
6 oz. white baking chocolate, chopped
1/4 cup whipping cream
1 tsp. butter
1 tbsp. brandy or orange juice
Flaked coconut or nonpareils

In a food processor, combine cashews and dried cranberries. Cover and process until finely chopped. Set aside.

Finely chop white chocolate in the food processor.

In a small saucepan, combine whipping cream and butter, heat, but not boiling. Add white chocolate, stir until smooth.  Add cranberry mixture and brandy; mix well. Cover and chill about 3 hours or until firm. Shape filling into 1-inch balls; sprinkle truffles with coconut flakes or nonpareils. Chill in the refrigerator or freezer. Makes about 24 truffles.

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2 Responses to “White Chocolate Truffles with Cranberry and Cashew”

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