These truffles are particularly good when made with Valrhona "40% cacao" milk chocolate. We recommend tempering the chocolate used for coating them, as it will result in glossier, firmer shells.

　　

Ingredients

Makes about 60 cranberry milk-chocolate truffles

　　

For truffle mixture

9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"

　　1/2 cup heavy cream

　　1/2 stick (1/4 cup) unsalted butter

　　1/8 teaspoon salt

　　1 1/2 cups (8 ounces) unsweetened dried cranberries

　　

For coating and decorating truffles

parchment paper

　　9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"

　　1/2 cup unsweetened dried cranberries(about 2 1/2 ounces)

　　*available at some specialty foods shops

　　

Make truffle mixture:

Step 1

Chop chocolate. In a small saucepan bring cream, butter and salt just to a boil and stir in cranberries. Remove pan from heat and let mixture stand 10 minutes. In a food processor pulse together chocolate and cranberry mixture until smooth and transfer to a small bowl. Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days.

　　

Step 2

Line a tray with wax paper.

　　

Step 3

With a 1-inch melon-ball cutter scoop out truffle mixture and between palms of your hands roll into smooth balls, transferring truffles to tray. Chill truffles until firm, about 3 hours. Bring truffles to room temperature, about 20 minutes, before proceeding.

　　

Coat and decorate truffles:

Step 4

Oil a baking sheet and line with parchment paper.

　　

Step 5

Temper chocolate . (Alternatively, chop chocolate and in a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.)

　　

Step 6

Balance 1 truffle on a fork (do not spear) and hold fork over chocolate. Spoon chocolate over ball, letting excess drip off. Return truffle to tray and top with a small piece of dried cranberry. Coat and decorate remaining truffles in same manner. Chill truffles, uncovered, until set, about 3 hours. Truffles keep, layered between sheets of wax paper in an airtight container and chilled, 2 weeks. Bring truffles to room temperature before serving.