Handmade cranberry and almond chocolates
( SERVES 24 )

NZ Herald 12/12/2005

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¼ cup	Cream
30 g	Butter
500 g	Dark chocolate, 250g roughly chopped and 250g to melt
¼ cup	Dried cranberries
¼ cup	Slivered almonds, toasted and chopped
1 tbsp	Brandy, or liqueur of your choice

Melt cream, butter and chocolate together gently in a double boiler - or in a microwave using short bursts - then whisk until smooth.
Add cranberries, almonds and liqueur and stir to combine. Cool to room temperature, then cover and refrigerate until set.
Roll mixture into walnut-sized balls and place on a tray lined with plastic wrap.
Gently melt second measure of chocolate. Dip truffles into melted chocolate and return to the tray to set.
Keep refrigerated until ready to serve.