Cooking Lessons for Dad

Cooking Lessons for Beginners

Cranberry Walnut Truffles

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Make creamy, chocolatey Cranberry Walnut Truffles! These yummy chocolate truffles are filled with healthy walnuts and cranberries! I even used dark chocolate to make these a little healthier. You can also prepare them with semi-sweet or bittersweet chocolate.

In this cooking video Karen Breyer will show you step-by-step how to make Cranberry Walnut Truffles. These creamy, chocolatey truffles have only four ingredients and are very easy to make. This is a perfect candy recipe for beginners to try.

I think these Cranberry Walnut Truffles are an excellent choice if you are trying to eat healthier and love chocolate. The cranberries and walnuts in this recipe are super good for you and dark chocolate has its health benefits too!

These Cranberry Walnut Truffles are perfect for a chocolatey snack or dessert. I also like to give these truffles as a gift. I pack them in a nice candy box with a see-through lid. They look and taste impressive! If fact I think these Cranberry Walnut Truffles are better than any you can buy in a candy store! Watch this cooking video and make these delicious Cranberry Walnut Truffles today!

 

Yield: About 30 truffles

Cranberry Walnut Truffles

Ingredients

  • 3/4 cup heavy whipping cream
  • 10 ounces chocolate chips, semi-sweet or bittersweet
  • 2/3 cup cranberries, dried
  • 2 cups walnut, toasted and finely chopped

Instructions

  1. Pour the cream in a small pan. Heat the cream until it starts to boil around the edges.
  2. Add the chocolate and whisk until the chocolate is melted and smooth.
  3. Turn off the heat and stir in the cranberries.
  4. Pour the mixture into a 9 inch pie pan or square pan.
  5. Refrigerate the chocolate 1 - 2 hours or until firm.
  6. Scoop the chocolate with a teaspoon in about 1 inch-size pieces and place them on a baking sheet or tray. Refrigerate until firm, about 30 minutes.
  7. Pour the walnuts into a dish or pie pan. Roll the chocolate in the nuts. Then roll the chocolate into a ball between your palms.
  8. Next, gently roll them again in the nuts.
  9. Store the truffles in the refrigerator until ready to serve.

Notes

You can use chocolate chips or chop chunks of chocolate into small pieces.

To toast walnuts:
1. Preheat oven to 350 degrees.
2. Spread walnuts in a single layer on a baking sheet.
3. Bake 10 - 15 minutes, until they just start to brown. Larger nuts will take longer to cook than smaller nuts. Check them frequently so they do not burn.

Let the walnuts cool before chopping them.

See a cooking demonstration of this Cranberry Walnut Truffles recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Chocolate Covered Apricots

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Learn how to make this easy, healthy 2 ingredient Chocolate Covered Apricot recipe! In this cooking video Karen Breyer and her dad will show you step-by-step how to make Chocolate Covered Apricots! This is a super easy, delicious, healthy chocolate and dried fruit dessert or snack recipe. All you need is chocolate and dried apricots to make this chocolaty delicious recipe that everyone will love.

This recipe is so impressive and delicious that it would make a perfect food gift for you to share. You can get even more creative with this chocolate fruit recipe and add different toppings like chopped nuts, coconut, sprinkles and other tasty toppings. Kids and adults will both love this easy, healthy chocolate fruit recipe. Looking for a new easy healthy chocolate dessert recipe? You found it! I think this will be your new favorite healthy chocolate dessert or snack recipe. Watch this cooking video and try these Chocolate Covered Apricots today!

Yield: Varies

Chocolate Covered Apricots

Ingredients

  • 1 cup dried apricots (or amount as desired)
  • 1 cup chocolate pieces, chunks or chips (dark, milk, semi-sweet, or white) (or amount as needed)
  • Decorations like chopped nuts, coconut, candy sprinkles, if desired for decorating

Instructions

  1. Line a baking sheet or tray with parchment or wax paper.
  2. Microwave chocolate in glass cup or dish on high until melted. Start with 1 minute and stir. If needed, microwave a little longer (about 30 seconds) and stir again. Repeat until melted and smooth.
  3. Dip about 3/4 of the apricot into the melted chocolate. Pull out the apricot and allow excess chocolate to drip back in the bowl. Set on prepared tray to dry.
  4. If decorating with chopped nuts, sprinkles, coconut or other decorations do this now. Dip the wet chocolate dipped apricots in the decorations or sprinkle/drizzle them on.
  5. Dry the chocolate covered apricots at room temperature until the chocolate is hard.
  6. Optional: If you are going to double dip or drizzle the apricots with another layer of chocolate (like white on dark), wait until the first layer of chocolate has cooled completely and hardened. You can also dip the second layer of chocolate in additional decorations while the chocolate is still wet.
  7. Store the dried Chocolate Covered Apricots in an airtight container.

Notes

Make sure there are no water drops on the dish or spoon that is coming in contact with the chocolate. Any water can make the chocolate hard and lumpy.

I have used both chocolate chips and bars. You may also mix chocolate types if you want. If you use chocolate chunks or bars, break them into small pieces before melting. You can also use chocolate specially made for dipping and drizzling (like chocolate melts).

You can save the leftover chocolate and re-melt it later. Cover it and store it at room temperature until you are ready to melt and re-use it.

See a cooking demonstration of this Chocolate Covered Apricots recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Chocolate-Covered Strawberries

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Yield: Varies

Chocolate-Covered Strawberries

Ingredients

  • 12-24 Whole, fresh strawberries
  • 2 cups chocolate (dark, milk, semi-sweet, or white)
  • Decorations like chopped nuts, candy sprinkles, coconut, or white chocolate if desired for decorating

Instructions

  1. Rinse and dry strawberries.
  2. Line a baking sheet or tray with parchment or wax paper.
  3. Microwave chocolate in a glass cup or dish on high until melted. Start with 1 minute and stir. If needed, microwave again a little longer (about 30 seconds) and stir again. Repeat until melted and smooth.
  4. Dip strawberry into melted chocolate by holding the stem. Pull out, twirl and allow excess chocolate to drip back in the cup. Set on prepared tray to dry.
  5. If decorating, do this now. Dip strawberries in decorations or sprinkle them on.
  6. Dry chocolate-covered strawberries at room temperature or in the refrigerator until chocolate is hard.
  7. (If you are going to double-dip or drizzle the strawberries with another layer of chocolate (like white on dark), wait until the first layer of chocolate has cooled completely and hardened. You can also dip the second layer of chocolate in additional decorations while the chocolate is still wet.)
  8. Serve or store in the refrigerator for up to 24 hours.

Notes

Strawberries may also be served before the chocolate is dry, it is just a little messy.

If you let the strawberries dry in the refrigerator they will take about 30 minutes for the chocolate to set. If you let then air dry at room temperature they will take longer. The warmer the air is the longer they will take to dry.

You may also melt the chocolate in a mini-slow cooker on warm. Stir frequently.

Make sure there are no water drops on the dish or spoon that is coming in contact with the chocolate. Any water can make the chocolate hard and lumpy.

I have used chocolate chips, bars, and chunks. You may also mix chocolate types if you want. If you use bars, break them into small pieces before melting. You can also use chocolate specially made for dipping and drizzling (sometimes called chocolate melts).

© Karen Breyer

 

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