24 Irresistible Cranberry Chocolate Truffles You Must Try

Every December, my kitchen turns into a chocolate workshop, and these cranberry chocolate truffles are always the first treats to disappear from my holiday platters. I stumbled upon this magical combination years ago when I needed a last-minute dessert for a cookie exchange. The tart pop of cranberries against rich dark chocolate? Absolute perfection! Best part? You don’t even need to turn on your oven. Just a saucepan, a bowl, and a little patience while they chill. These bite-sized wonders have become my go-to when I need something impressive but effortless – whether it’s for gifting neighbors or treating myself during a cozy night in.

Why You’ll Love These Cranberry Chocolate Truffles

Trust me, these truffles are a game-changer. Here’s why:

• They’re quick and easy – no baking required!
• Perfect for holiday gifting or impressing guests.
• The sweet-tart balance of cranberries and chocolate is irresistible.
• Bite-sized and elegant – just pop one (or three!) in your mouth.

Once you make them, you’ll see why they’re my holiday staple.

Ingredients for Cranberry Chocolate Truffles

Here’s what you’ll need to make these heavenly truffles:

• 1 cup dried cranberries (not fresh – trust me, dried works best!)
• 8 oz dark chocolate, chopped (go for a good quality one – it makes all the difference)
• 1/2 cup heavy cream, room temperature (cold cream can mess with the chocolate)
• 1 tbsp unsalted butter (just a little for extra richness)
• 1/4 cup cocoa powder for dusting (because who doesn’t love a chocolatey finish?)

Simple, right? Now let’s get rolling!

How to Make Cranberry Chocolate Truffles

Okay, let’s get to the fun part! Making these truffles is easier than you think, but there are a few tricks I’ve learned over the years to make them absolutely perfect every time.

Step 1: Melt the Chocolate

First, grab your small saucepan and heat that heavy cream over medium-low heat. You want it just barely simmering – tiny bubbles at the edges, not a full boil. (Overheating will make your chocolate grainy, and nobody wants that!) Pour the hot cream over your chopped chocolate in a heatproof bowl and let it sit for 2 minutes. This is crucial – it gives the chocolate time to soften before you stir. Then, gently whisk from the center outward until you’ve got this gorgeous, glossy ganache. Stir in that tablespoon of butter until it disappears – this adds that extra velvety richness.

Step 2: Mix in Cranberries

Now for my favorite part – the cranberries! Fold them in gently with a rubber spatula. “Folding” just means scooping from the bottom and turning over – don’t stir aggressively or you’ll break up those beautiful cranberry pieces. You want every truffle to have little bursts of tartness throughout. The mixture will thicken as the chocolate cools, so work quickly but carefully to get everything evenly distributed.

Step 3: Chill and Shape

Here’s where patience comes in. Cover the bowl and pop it in the fridge for 2 hours. I know, waiting is hard! But this chill time is what gives you that perfect scoopable texture. When it’s ready, use a small cookie scoop or tablespoon to portion the mixture, then roll quickly between your palms. Pro tip: dust your hands with a little cocoa powder first to prevent sticking. You’ll get about 24 perfect little truffles – just enough to share (or not!).

Tips for Perfect Cranberry Chocolate Truffles

After making these truffles dozens of times, I’ve picked up some tricks that make all the difference:

• Cookie scoop magic: Use a small scoop (about 1-inch) for perfectly even truffles every time.
• Cocoa-dusted hands: Lightly coat your palms with cocoa powder before rolling to prevent sticky messes.
• Chill time matters: Don’t rush the 2-hour chill – firm mixture means easier rolling.
• Quality chocolate: Splurge on good dark chocolate (60-70% cacao) for the best flavor.

Follow these, and you’ll have truffles worthy of any fancy chocolatier!

Variations for Cranberry Chocolate Truffles

Want to mix things up? Here are my favorite twists on these truffles:

• White chocolate swap: Use white chocolate instead of dark for a sweeter, creamier version (perfect for those who find dark chocolate too intense).
• Zesty upgrade: Add 1 tsp orange zest to the ganache – the citrus pairs amazingly with cranberries!
• Nutty crunch: Roll the finished truffles in crushed pecans or pistachios instead of cocoa powder for extra texture.

See? Endless possibilities with this simple base recipe!

Serving and Storing Cranberry Chocolate Truffles

These truffles are best served slightly chilled – I usually take them out of the fridge about 15 minutes before serving. Trust me, that’s when the chocolate is just soft enough to melt in your mouth! Store them in an airtight container in the refrigerator, and they’ll stay fresh for up to 1 week. (Though let’s be real – they’ll be gone long before then!)

Cranberry Chocolate Truffles Nutrition Information

Here’s the scoop on what’s in these little bites of joy! (Remember, these are estimates – your exact numbers might vary slightly.) Per truffle, you’re looking at about 85 calories, 5g of fat (3g saturated), and 9g of carbs. Not bad for such a decadent treat, right? Enjoy guilt-free!

FAQs About Cranberry Chocolate Truffles

Can I use fresh cranberries instead of dried?
Nope – fresh cranberries are too juicy and will throw off the texture. Stick with dried cranberries for that perfect chewy bite. They’re tart enough to balance the chocolate without making the truffles soggy.

What if my mixture is too soft to roll?
No worries! Just pop it back in the fridge for another 30 minutes. If it’s still soft, you can dust your hands with extra cocoa powder to make rolling easier. Or, let’s be honest – eating it with a spoon is still delicious!

Are there vegan substitutions?
Absolutely! Swap the heavy cream for full-fat coconut milk and use vegan butter or coconut oil. Just make sure your chocolate is dairy-free. It’s an easy tweak that keeps these truffles just as indulgent.

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