I love adding truffles to my cookie baskets at Christmas. They're so easy to make, yet never fail to impress. That's the case with these Cranberry Almond White Chocolate Truffles.
I'm sorry so many of these pictures are blown out. Apparently my very old camera that's pinch hitting for me right now doesn't like taking white pictures. I start by chopping 1 cup almonds and 1/2 cup dried cranberries and mixing them together.
In a heavy bottomed saucepan, I heat up 1/2 cup heavy cream and 1 tbsp of butter.
When the heavy cream is scalding, I remove it from the heat and add in 12 oz white chocolate chips. Give it a minute then whisk vigorously.
Mix in the almond & cranberries, then add in 2 tbsps GranGala or other orange flavored liqueur. Pour into a shallow baking dish and refrigerate for several hours.
When the truffle mix has set, cut the mixture into 30-35 squares. This keeps your truffles evenly sized.
Roll each square into a ball and freeze for an hour.
Meanwhile melt 12 oz of white chocolate in a double boiler or a bowl set over simmering water.
Dip the frozen truffles into the melted white chocolate, and allow to harden. I like to present these individually in mini-cupcake wrappers.