Cranberry Orange Truffles

• 12 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 4 large egg yolks, beaten
• 1 cup dried cranberries, chopped
• 3 tablespoons thawed orange juice concentrate
• 1 teaspoon almond extract
• 12 ounces white candy coating, chopped
• 1 ounce bittersweet chocolate, melted

1. In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160u0b0 and coats the back of a metal spoon.
2. Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
3. In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined
4. and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

bittersweet chocolate, unsalted butter, egg yolks, cranberries, orange juice, almond, coating, bittersweet chocolate

Taken from www.tasteofhome.com/recipes/cranberry-orange-truffles/ (may not work)