Cranberry and Coriander Infused Milk Chocolate Truffles

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Cranberry and Coriander Infused Milk Chocolate Truffles

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Recipe summary

Recipe Courtesy Jenn Stone, Chocolatier, JS Bonbons, Toronto Here are some tools used when working with chocolate that are handy to have: stainless steel bowls, heatproof spatula, offset pallet knife, bench scraper, marble slab, parchment paper, wooden spoon, heavy pot.

Preparation time:
Cooking time:
Yield: 28

Ingredients

2 cups fresh cranberries (500 ml)
1/2 cup granulated sugar (125 ml)
2 teaspoons ground coriander (10 ml)
1/2 cup whipping cream (35%) (125 ml)
4 tablespoons unsalted butter (60 ml)
17 ounces milk chocolate, finely chopped (500 g)

Directions

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.
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.
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.