Handmade cranberry and almond chocolates

Carolyn Robertson

Makes 24.

Ingredients

30 g	Butter
¼ cup	Cream
250 g	Dark chocolate, roughly chopped (Main)
¼ cup	Dried cranberries (Main)
¼ cup	Slivered almonds, toasted and chopped
1 Tbsp	Brandy, or liqueur of your choice
250 g	Dark chocolate buttons, to coat

Directions

1. Melt cream, butter and chocolate together gently in a double boiler - or in a microwave using short bursts - then whisk until smooth.
2. Add cranberries, almonds and liqueur and stir to combine. Cool to room temperature, then cover and refrigerate until set.
3. Roll mixture into walnut-sized balls and place on a tray lined with plastic wrap.
4. Gently melt second measure of chocolate. Dip truffles into melted chocolate and return to the tray to set.
5. Keep refrigerated until ready to serve.