June 24, 2016
1Place the cranberries, Cointreau and orange zest into a small pan, bring to a simmer and cook until softened and syrupy.
2Leave to cool.
3Chop or break 300g of the chocolate into small pieces and put into a heatproof bowl.
4Place the cream and butter into a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted.
5If the chocolate doesn’t melt with the heat of the cream, place over a saucepan of simmering water for a few minutes and stir until the chocolate has melted.
6Stir in the cranberries and leave to cool, then place in the fridge for 4 hours or overnight.
7With a small spoon or melon baller scoop spoonfuls of the mix and roll into balls, then pop into the freezer for approximately 30 minutes.
8Melt the remaining chocolate in a bowl over simmering water.
9Place each ball on a fork and dip into the melted chocolate, swirling around until coated, place on a sheet of baking parchment, leave to set in the fridge.
10These delicious truffles are best served straight from the fridge.