Walnut Cranberry Truffles

Walnut Cranberry Truffles
California Walnut Board
  • Yield: 30 servings
  • Prep: 20 mins
  • Cook: 0 mins


3/4cup heavy cream
10ounces bittersweet chocolate, chopped
1/3cup dried cranberries, finely chopped
1cup 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.

Nutritional Info *per serving

  • Calories 100
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 3g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 0mg
  • Potassium 60mg
  • Carbohydrate 8g
  • Fiber 1g
  • Sugars 6g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%