Chocolate, Craisin and Pistachio Truffles 

Here's an Idea for a tasty treat. Why not serve them after dinner as Petit Fours

This quantity makes about 25 - 30 pieces

• ⅔ cup Criasins (dried Cranberries)
• ¼ cup Apple Juice ( or Cream Sherry)
• 300mls Cream
• 630g dark Couverture Chocolate (or a good dark Chocolate, roughly chopped)
• ¾ cup Raw Pistachios
• ½ cup White Chocolate Buttons, small
• Dutch Cocoa for dusting or Dark Compound Chocolate for dipping

1. Line a 15cm square cake pan with silicone paper

2. Place Craisins and Juice (or Sherry) into a saucepan and simmer until Juices evaporate. Set aside to cool

3. Place Cream and Chocolate in a heat proof bowl over a saucepan of simmering water until choclate has melted. Stir until mixture is smooth and glossy. Remove from heat

4. Stir into the mixture the Pistachio Nuts, Craisins and white Chocolate Buttons

5. Spoon into the prepared tray or into foil moulds.

6. Refridgerate until set.

7. When completely firm turn out of cake pan and cut into 1½ -- 2cm cubes

8. Just before serving dust lightly with Dutch Cocoa

*Alternately you can refridgerate the mixture in a bowl until set. Using a small melon baller scoop out small quantities of the mixture and roll into balls. Return them to the refridgerator until very firm. Melt the compound chocolate until smooth and glossy. Using a chocolate dipper dip the chocolate balls and place on a tray or baking sheet that has been lined with silicone paper. When the choclates are completely set put them into and airtight container and store out of the refridgerator in a cool place