Rocky Road Truffles

Name: Rocky Road Truffles
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 15
Cuisine: Global
Ingredients: 227 grams good-quality (70 percent) bittersweet chocolate, chopped; 4 peanut-caramel candy bars (Snickers), frozen; 1 recipe Dark Chocolate Truffles, see above, whipped but not set; 237 milliliters cocoa powder, for dusting; 454 grams good-quality (70 percent) dark chocolate; 59 milliliters dried cranberries; 118 milliliters heavy cream; 1 teaspoon pure vanilla extract

Rocky Road Truffles requires about 2 hours and 45 minutes from start to finish. This recipe serves 15. Watching your figure? This gluten free recipe has 335 calories, 5g of protein, and 23g of fat per serving. Not Head to the store and pick up chocolate, peanut-caramel candy bars, cranberries, and a few other things to make it today. It works well as a reasonably priced hor d'oeuvre.

Instructions

Pulse the frozen candy bars in a food processor until broken into shards. Fold into the cooled chocolate mixture along with the cranberries.

Ingredients you will need

Cranberries

Candy Bar

Chocolate

Equipment you will use

Food Processor

Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

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.

Ingredients you will need

Chocolate

Ice Cream

Melon

Equipment you will use

Ice Cream Scoop

Baking Sheet

Melon Baller

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.

Ingredients you will need

Chocolate

Dip

Equipment you will use

Double Boiler

Baking Sheet

In a saucepan, bring the cream just to a simmer over low heat.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Chocolate

Vanilla

Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

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.

Ingredients you will need

Cocoa Powder