Ingredients
- 4 peanut-caramel candy bars (Snickers), frozen
- 1 recipe Dark Chocolate Truffles, see above, whipped but not set
- 1/4 cup dried cranberries
- 1 pound good-quality (70 percent) dark chocolate
Directions
Pulse the frozen candy bars in a food processor until broken into shards. Fold into the cooled chocolate mixture along with the cranberries. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Use a melon baller or small ice cream scoop to scoop out balls of the chocolate mixture; place them on a parchment or waxed paper lined baking sheet and set them aside for an hour or 2 to let them come to room temperature.
Melt the chocolate in the top of a double boiler and remove from the heat. Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet. Use the spoon to drizzle a squiggle of chocolate over the tops. Chill until set.
Dark Chocolate Truffles:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
Yield: 15 to 20 candies, depending on size
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours
Ease of preparation: Intermediate
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By jackiehalfond_4...
Walpole, MA
on November 28, 2005
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My guests loved these. I put chopped mini marshmellows in - and left out the cranberries - to make it more like Rocky Road. But they were a pain in the neck to make. The chocolate kept melting when it came to forming the balls. Too much effort - but they were a hit.
By barbararoldan_1...
Brooklyn, NY
on November 05, 2005
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It was a mess. The chocolate melted as it should, but the rest was horrible. Chocolate everywhere! I will not be trying this again.
By nich534_1699627
Eden, UT
on December 24, 2004
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After I made the Ganache, I was whipping it like it said, it did get thick, but it never got light colored. I then folded in the Candy bar, cranberries, and I added marshmallows. It set up immediately and I was able to handle it with my hands. No refrigeration needed! I then dipped them in milk chocolate and froze the finished chocolates to speed up the setup. They tasted fabulous!
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