You are here: Home » Recipes » Walnut Cranberry Truffles Walnut Cranberry Truffles Recipe by California Walnut Board 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. California Walnut Board PrintEmail Ingredients 3/4 cup heavy cream10 ounces bittersweet chocolate, chopped1/3 cup dried cranberries, finely chopped1 cup California walnuts, toasted and finely chopped Instructions 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. Transfer the chocolate mixture to a pie pan or 9 inch pan. Refrigerate until firm, 1 to 2 hours. Using a teaspoon scoop the truffles. Return to the refrigerator and let firm up again, about 30 minutes. 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. Refrigerate until ready to serve. Recipe courtesy of Chef Emily Luchetti.