91热爆

Ingredients:

150g chocolate (2x bars) 70% cocoa

200ml double cream

50g chopped dried cranberries

75g chopped dried pistachios (unsalted)

2-3 tablespoons cranberry liqueur (Ruby Blue is the local variety)

2 tablespoons Cointreau (optional)

Method:

If you have time you can soak the cranberries for a few hours, or even better overnight, in the Cointreau and a tablespoon of cranberry liqueur to plump them up and make them nice and boozy.

Break up the chocolate into smallish pieces in a bowl. Heat the cream in a pan until just about to come to the boil and then pour it over the chocolate. Mix it together until all the chocolate melts and you have a luxurious, satin smooth mixture. Add the cranberries, mix well and then add the cranberry liqueur. Leave aside to cool and then keep in the fridge for two or three hours until set.

When the mixture had hardened, scoop out small spoonfuls and roll into bite sized balls. This can be a bit messy, but it is worth it. Finally roll the truffles in your chopped pistachio (use a mini chopper for the nuts if you have one), set them on a sheet of parchment and then pop them back in the fridge until you need them They will keep for several days there in an airtight container.