Cranberry Chocolates

Homemade cranberry chocolates feature the sweet, pleasantly tart, and subtly spiced flavor of cranberry sauce paired with rich dark chocolate. Decorated with a sprinkle of edible gold luster, they're a beautiful Christmas candy that adds a touch of sparkle to a holiday dessert table or cookie platter.

Course Dessert

Cuisine American

Keyword Chocolate Covered Cranberry, Chocolate Cranberries, Cranberry Chocolates

Prep Time 15

Cook Time 0

Time for the Chocolate to Set 15

Servings cranberry-filled chocolates

Calories 94kcal

Author Faith Gorsky

Equipment

Silicone mold the cavities in my mold have a diameter of 4 cm/1.6 in and are 2.5 cm/0.99 in deep

Ingredients

14 ounces good-quality dark chocolate or chocolate flavored melting wafer candy
1 cup spiced cranberry sauce see Notes
Edible gold luster for decorating

US Customary - Metric

Instructions

Temper the chocolate (or melt the chocolate wafer candy if that’s what you’re using).
Spoon the melted chocolate into each well of the mold, covering the sides all the way up to the top. The trick is to get a thick enough layer of chocolate so the filling won’t seep out, but to keep the chocolate thin enough so you can add enough filling.
Let the chocolate set.
Add cranberry sauce to each well. Be careful not to add too much filling; when you add chocolate on the bottom, you want it to touch the chocolate on the sides so the filling is sealed inside. With the molds I used, I found that a slightly scant 1 teaspoon of cranberry filling worked perfectly (and it works better if there aren’t large pieces of fruit).
Spoon a little melted chocolate on top of the cranberry filling in each well, making sure it touches the chocolate on the side so you won’t have filling leaking out.
Let the chocolate set.
Pop the chocolates out (this is so easy with a silicone mold!) and place them on a flat surface so you can decorate them.
To decorate the chocolate with edible gold luster, simply dip an unused paint brush into the gold dust and flick it onto the chocolates.

Notes

Cranberry Sauce: I like to use my homemade spiced cranberry sauce for this recipe, but you can use any type of cranberry sauce or cranberry chutney you like. I've noticed that this recipe works best if the cranberry sauce doesn't have large pieces of fruit. If you're using homemade cranberry sauce, mash it well with a potato masher to break up the fruit. On the other hand, if you're using store-bought cranberry sauce, you can pulse it a few times in a blender or food processor to break up large pieces of cranberry.
Storage: The trick to being able to store these cranberry chocolates is to be careful to use a layer of chocolate that's thick enough so that none of the cranberry filling will leak out. You can store this candy in an airtight container in the fridge for up to 1 week and in the freezer for up to 3 months. I don't recommend storing it at room temperature because of the cranberry sauce filling.

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