This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place the NESTLÉ White Chocolate Melts and NESTLÉ Reduced Cream in a pan and warm over a low heat until melted and smooth.
2.Remove from the heat and fold through the cranberries, nuts and spice. Place the mixture in a bowl, cover and chill in the fridge for 30 minutes.
3.Scoop spoonfuls of the mixture and it roll into even walnut-sized balls. Chill for 30 minutes.
4.Place the NESTLÉ Dark Chocolate Melts in a pan and warm over a low heat until they are melted and smooth. Dip each truffle in the melted chocolate, drain off any excess chocolate and set aside the truffles on a tray lined with baking paper. Chill the truffles in the fridge until set. Store in an air-tight container in the fridge.