Cranberry Dairy Milk Truffles: Recipe, Rolling Tips & Storage Hacks

Chocolate truffles are much easier to make than you might think, and add to the mix: cranberries, you have a classic duo that is simply irresistible. If you’ve never made homemade truffles before, cranberry Dairy Milk truffles are a great place to start. They’re soft, rich, and not overly sweet thanks to the flavor profile of the dried cranberries, which have a lot of health benefits aside from being delicious and going quite well with chocolate.

Think of it like making ganache, but thicker and easier to handle, with cranberries scattered in it and then hand-rolled into little chocolate balls. You can also take the fancy route and instead of having the cranberries all over, make a core of cranberries that gives you a pop of flavor of sweet and tart, quickly smoothed out by the sweetness of the chocolate. These truffles are perfect for holidays, little thank-you gifts, or even as a personal treat to stash in the fridge. They taste like something straight out of a chocolate shop, but you can whip them up in under 30 minutes of hands-on time.

Cranberry Dairy Milk truffles

Ingredients:

• 1 cup Dairy Milk chocolate, chopped (or chocolate chips)
• 1/3 cup heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/2 cup dried cranberries, chopped
• 2 to 3 tbsp Cadbury cocoa powder or powdered sugar (for coating)

Method:

1. Take a small saucepan, heat the heavy cream over low heat. Once it starts to steam and tiny bubbles appear around the edges, remove it from the stove. Don’t let it boil, that’ll make it curdle.
2. Add the chopped chocolate or chocolate chips to a heatproof bowl. Pour the hot cream over it. Let it sit untouched for about a minute; this softens the chocolate evenly.
3. Start mixing slowly with a spoon or spatula. Once the chocolate is smooth and glossy, stir in the butter and vanilla. Keep stirring until the butter fully melts.
4. Add the chopped dried cranberries into the chocolate bowl and mix. If they clump, press them in with the back of the spoon.
5. Cover the bowl with plastic wrap and place it in the fridge for 1.5 to 2 hours. It should feel firm enough to scoop but still soft enough to roll.

Rolling Tips:

• Scoop the truffles evenly: Use a small spoon, melon baller, or even a teaspoon measure to scoop out the truffle mixture. This keeps the sizes consistent, so they look better and set at the same rate.
• Keep things cool: Chocolate softens quickly, especially from the warmth of the hands. Rinse your hands with cold water and dry them well before rolling. If you’re doing a big batch, chill your hands every few minutes.
• Speed and dexterity matter: Work in small batches. Take out only part of the mixture at a time and leave the rest in the fridge. This stops the mix from getting too soft as you go.
• Dealing with stickiness: If the mixture sticks to the hands, dust your palms with a bit of cocoa powder or powdered sugar. You can also lightly oil your hands with a tiny bit of neutral oil (like sunflower or vegetable).
• Coat immediately: After shaping each truffle into a ball, roll it straight into a bowl of cocoa powder or powdered sugar. Use a spoon to gently toss and coat them evenly.

Storage Hacks:

• Refrigerator is the best: Store the truffles in an airtight container in the fridge. They’ll stay fresh for about 7 to 10 days.
• Layer smart: If you’re stacking truffles, add a sheet of wax paper or parchment between each layer to stop them from sticking together.
• Avoid moisture: Don’t store truffles uncovered or near anything with strong smells (like onions or garlic). Chocolate absorbs odors fast.
• Freeze for later: If you want to keep them longer, freeze them. Put the truffles on a tray in a single layer and freeze for 1 hour. Then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. Let them sit at room temperature for 30 minutes before serving.
• Label and date: Especially if you're freezing them, write the date on the container so you don’t forget how long they've been in there.