Desserts & Baking

Cranberry chocolate truffles

20 minutes
30 minutes, plus 2 hours to set
Wine/Spirit Pairing
Asara Avalon 2005

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  • 200 g x 70-percent dark chocolate, melted
  • 85 g unsalted butter
  • 1 cup cream
  • 150 g dried cranberries
  • 200 g chocolate biscuit crunchies, crushed
  • 100 g pistachios, roughly chopped

Mix together the chocolate and butter. Slowly stir in the cream to form a silky consistency. Add the chocolate crunchies and the dried cranberries, a little of each at a time, to the mixture, then line a shallow dish with clingfilm and pour in the chocolaty mixture.
Place in the refrigerator to set for 2 hours.
When set, turn the chocolate onto a board and cut out rounds using a cookie cutter. Roll each "truffle" in the chopped pistachio nuts to coat.
Cook’s tip: Wrap in pretty paper and tie with a ribbon to make a perfect Christmas gift

TASTE’s take:
Crunchy biscuit and cranberry, enrobed in a mantel of seductive dark chocolate, make these pistachio-dusted truffles a decadent post-dinner treat.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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