Sandra Dimech’s delectable walnut and cranberry truffles

A lovely alternative to traditional puddings, this fresh, light dessert makes a lovely centrepiece, but it won’t last long!

Gourmet Today's Sandra Dimech guides you through this most delicious of treats
Gourmet Today's Sandra Dimech guides you through this most delicious of treats

Recipe by Sandra Dimech

Ingredients 

  • 180 ml fresh cream
  • 300g dark chocolate 
  • 40g dried chopped cranberries
  • 150g walnuts, toasted and finely chopped

Method

  1. In a pan gently bring cream to boil. 
  2. Transfer to a mixing bowl, add chopped chocolate and whisk until chocolate is melted and smooth. 
  3. Stir in cranberries.
  4. Pour into shallow dish and refrigerate till firm.
  5. Using a teaspoon scoop portions - about 1 teaspoon each . Return to fridge for about 30 minutes till firm again.
  6. Place walnuts on plate, roll truffles in nuts and roll them lightly in between hands till round in shape.
  7. Refrigerate till ready to serve. 

More in Food

Get access to the real stories first with the digital edition

Subscribe