Cranberry Ganache

I am going absolutely cranberry-craycray [crazy] these past few days. Pumpkin Cranberry Jam, this cranberry milk chocolate ganache, and TOMORROW, a cranberry cheesecake bonbon! But in this Fall/Thanksgiving/AlmostChristmas season...how can you NOT be obsessed with everything cranberry? This ganache turned out VERY rich, even using milk chocolate, it is not very sweet and these little suckers pack a big chocolate/cranberry/tart punch. It almost reminds me of chocolate/raspberry, that same kind of flavor combination, which is one of my favorites! I used the same method to make this ganache as I did with the Sweet Corn Ganache. Enjoy!

Milk Chocolate Cranberry Ganache

Cranberry Puree: 40 g
Heavy Cream: 40 g
Cinnamon Sticks: 2 ea
Butter: 10 g
Milk Chocolate: 250 g


1. Boil cranberry puree with heavy cream and cinnamon sticks. Cover and allow to steep for 5 minutes. Remove cinnamon sticks.
2. Allow cream/cranberry mix to cool between 105 - 110F
3. Pour over tempered melted milk chocolate
4. Mix in your softened butter.
Pour into a "frame" and allow to set [at least one hour or overnight]. Cut into 1"X1/2" rectangles and dip in milk chocolate.

Creamy Cranberry mess!

Delicious Milk Chocolate Cranberry Bonbons!