Cranberry truffles

To make ganache filling

1. Put the chocolate in a heatproof bowl - if it's not already in chips then break it up in to smaller pieces. Chop the cranberries in to very fine pieces. 
2. Put the cream, butter and chopped cranberries in a small pan over a low heat. Warm through so the butter melts and it just starts to simmer then remove from the heat and pour over the chocolate. 
3. Stir so that the chocolate melts and everything is well combined. Cover and refrigerate overnight, or at least 2 hours, until it has firmed. 

To form truffles

1. Line a baking sheet with a silicone mat or if you don't have one, parchment paper.
2. Using a melon baller, if possible, or a teaspoon, take small balls of the cooled ganache then use your hands to form in to balls. Put them on the silicone mat then repeat until you have used all of the mixture. Put in the fridge to firm up for around 30 minutes.
3. Melt the additional chocolate and finely chop the cranberries. Have the cranberries and coconut ready to use in small bowls.
4. Take each ball of the ganache and either drizzle over a little of the melted chocolate or dip in the melted chocolate by putting it on a fork then letting the excess drip off before putting back on the silicone mat. Make sure you don't have too much excess chocolate - return it with the rest. Sprinkle over some coconut or chopped cranberries. Repeat with the rest of the balls of ganache, making roughly half with coconut and half with cranberry on top. Only do 2 or 3 at a time as otherwise they will not hold the topping well. Re-melt the chocolate as needed when it starts to become thicker. 
5. Set aside the finished truffles to firm up for a few minutes before serving or packing, as you will be using them.