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.

White Chocolate Truffles with Cranberry and Cashew

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.

White Chocolate Truffles with Cranberry and Cashew
White Chocolate Truffles with Cranberry and Cashew

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

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