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Directions:
1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract, mixing until well combined.
3. Fold in finely chopped dried cranberries and graham cracker crumbs until evenly distributed.
4. Refrigerate the mixture for 30 minutes to firm up.
5. Roll the chilled mixture into small, 1-inch balls and place on a parchment-lined baking sheet.
6. Freeze the truffles for 15 minutes to help them maintain their shape.
7. Melt the white chocolate using a double boiler or microwave, stirring until smooth.
8. Dip each truffle into the melted white chocolate, ensuring complete coverage.
9. Sprinkle crushed dried cranberries on top of each truffle while the chocolate is still wet.
10. Optional: Add a drop of red food coloring to create a marbled effect on the white chocolate.
11. Refrigerate truffles for 15-20 minutes until the chocolate sets completely.
Nutritional Information:
Prep Time: 45 minutes
Cooking Time: 0 minutes
Total Time: 45 minutes
Calories per serving: 120
Number of servings: 18-20 truffles
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