Chocolate Cranberry Liqueur Truffles

Belgian chocolate tastes superb in this recipe but other chocolate, dark, milk or white is fine depending on your preference. Likewise different fruit can be used such as damsons or black cherries


  • 30g Butter, unsalted
  • 30ml Double Cream
  • 225g Chocolate, preferably with at least 70% cocoa solids, chopped small
  • 75g Cranberries, soaked in Vodka/ Gin and then chopped
  • 30ml Vodka from the soaked Cranberries

To finish

  • Chocolate, Cocoa Powder, Icing Sugar or finely chopped Hazel nuts


  1. Line a 15cm square tin with parchment or foil
  2. Melt the butter in a saucepan then add the cream
  3. Bring to the boil and boil for 1 minute only
  4. Remove from the heat and tip in the chocolate. Stir in thoroughly to melt
  5. Add the chopped fruit and vodka and stir well to combine together
  6. Pour into the prepared tin and allow to cool until firm
  7. With cool hands, divide into even pieces and roll into balls
  8. To finish either roll in sieved cocoa/icing sugar/ chopped nuts or dip in melted chocolate
  9. Pack attractively


Belgium Chocolate tastes superb in this recipe but other chocolate can be used depending on likes, eg dark, milk or white

Other fruit and spirit could be used, such as damsons and black cherries as well as vodka and brandy

Recipe kindly suggested by Nancy Hawksworth, a member of Derbyshire Federation of WIs