My Chocolate Season 2025: Cranberry Walnut Truffles

I don't know about you but certain flavors immediately transport me to tasty memories of the upcoming holiday season. From pumpkin to cranberry and even chocolate - a holiday staple in the Waterman household of my childhood - these sweet memories are extra special.

This post includes the entire recipe because I have no recollection what its source was. Bonus for you, with very tasty results. Enjoy!

Cranberry Walnut Truffles
Makes 16-18

3/4 cup fresh cranberries, washed and sorted
4 ounces low-fat cream cheese, softened
1/2 cup confectioner's sugar (+ 1-2 tablespoons more for a slightly sweeter truffle)
1/2 cup cocoa powder
1/2 cup walnuts, grated fine (feel free to use a different nut, if desired)

Place cranberries in a metal steamer and covered saucepan over high heat, about three minutes, until berries 'explode' and become very soft. Yield is approximately 1/4 cup. VOE - Turn off heat before opening pan to avoid additional explosions. If you like homemade cranberry sauce, this might also be an easy method for prepping raw cranberries as the holiday season unfolds. 

​Above: Mash the cream cheese well. Combine the cheese, confectioner's sugar and cocoa thoroughly. VOE - I made this version of the truffles with 1/2 cup confectioners sugar. However, I probably would add another tablespoon of sugar for my next batch, to better counterbalance the sweet-tart cranberry flavor. 

Above: Then stir in and thoroughly combine the cranberries. Refrigerate 7-10 minutes, until slightly hardened.​ VOE - 15 minutes seems to work even better.

​Above: Pour ground walnuts into a shallow pie or quiche pan, and line your storage container with foil or waxed paper.

​Remove the truffle mixture from refrigerator and roll into balls with your fingers, approximately the size of a walnut. After you create each ball, roll it in crushed walnuts and place it in the container. Do not stack truffles.

​VOE - Making truffles is messy business, but so worth the results. As I made these truffles, I rolled each ball against the side of the bowl - with only one hand - so I could steady the bowl with my other hand, throughout the process. This also allowed me to better use a spatula and 'collect' all of the batter.  

​​Above: Return truffles to refrigerator for at least 1/2 hour before serving, perhaps with a glass of semi-sweet red wine or sherry. Keep refrigerated until they're gone.