Sandra Dimech’s delectable walnut and cranberry truffles
A lovely alternative to traditional puddings, this fresh, light dessert makes a lovely centrepiece, but it won’t last long!
Gourmet Today's Sandra Dimech guides you through this most delicious of treats
Recipe by Sandra Dimech
Ingredients
- 180 ml fresh cream
- 300g dark chocolate
- 40g dried chopped cranberries
- 150g walnuts, toasted and finely chopped
Method
- In a pan gently bring cream to boil.
- Transfer to a mixing bowl, add chopped chocolate and whisk until chocolate is melted and smooth.
- Stir in cranberries.
- Pour into shallow dish and refrigerate till firm.
- Using a teaspoon scoop portions - about 1 teaspoon each . Return to fridge for about 30 minutes till firm again.
- Place walnuts on plate, roll truffles in nuts and roll them lightly in between hands till round in shape.
- Refrigerate till ready to serve.
