Walnut Cranberry Truffles

  • Yield 30 servings
  • Prep 20 mins
  • Cook 0 mins

Studded with dried cranberries and rolled in chopped walnuts, these chocolate truffles are the perfect small-bite dessert.

Walnut Cranberry Truffles
California Walnut Board


3/4 cup heavy cream
10 ounces bittersweet chocolate, chopped
1/3 cup dried cranberries, finely chopped
1 cup California walnuts, toasted and finely chopped


  1. In a small pot, bring the cream to a boil just around the edges. Add the chocolate and whisk until the chocolate is melted and the mixture is smooth. Stir in the cranberries.
  2. Transfer the chocolate mixture to a pie pan or 9 inch pan. Refrigerate until firm, 1 to 2 hours.
  3. Using a teaspoon scoop the truffles. Return to the refrigerator and let firm up again, about 30 minutes.
  4. Place the walnuts on a plate or pie pan. Roll the truffles in the nuts and then roll them lightly between your palms until they are a nice round shape.
  5. Refrigerate until ready to serve.

Recipe courtesy of Chef Emily Luchetti.



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