Carob Cranberry Truffles.
Ingredients.
10 ounces carob chips
1/2 cup Jellied Cranberry Sauce
2 tablespoons heavy cream
2 tablespoons carob powder
1 1/2 tablespoons powdered sugar
Preparation.
Place carob, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until sauce is smooth, whisking frequently.
Remove from heat and pour into a glass or plastic bowl. Cover with plastic wrap. Let sit at room temperature to thicken.
Combine caroup powder and 1 1/2 tablespoons powdered sugar on a small plate. Scoop out a rounded teaspoonful of carob mixture.Roll in carob powder, coating throroughly. Dust hands with powdered sugar.
Roll truffle in hands to form a 1-inch ball. Continue forming truffles with remaining carob mixture.