2 cup fresh cranberries (500 ml)
½ cup granulated sugar (125 ml)
2 tsp ground coriander (10 ml)
½ cup whipping cream (35%) (125 ml)
4 Tbsp unsalted butter (60 ml)
17 oz milk chocolate, finely chopped (500 g)
1. On Day 1: Place cranberries in heavy pot with sugar, coriander and enough water to cover the bottom of the pot. On low heat, simmer until berries are soft. Place in food processor and blend until smooth. Run through strainer.
2. Add cream into cranberry mixture and bring to a soft boil. Pour on top of 17-ounces of milk chocolate and let sit for 5 minutes. Stir until fully combined and run through strainer into clean bowl. Stir in butter then cover with plastic wrap. Let sit in the refrigerator overnight.
3. On Day 2: Melt 17-ounces milk chocolate in a stainless steel bowl over pot of hot water on stovetop. Temper by palleting chocolate on a marble slab until it reaches 88 degrees F. Remove ganache from refrigerator, and with hands quickly roll small, like sized balls and place on parchment paper. Hand roll ganache balls in tempered milk chocolate and place onto clean parchment paper. Store in airtight container in a cool dark place. Shelf life if properly stored: 10 days. Makes approximately 28 truffles.