Cranberry and almond foie gras truffles
- Use a spoon to scoop out about 7.5 mL (1 1/2 tsp.) of foie gras per truffle and insert a dried cranberry into each spoonful. Hand-roll each truffle into a ball and then place on a parchment-lined baking sheet. Refrigerate about 10 minutes.
- In the meantime, mix together the almond powder and spice mixture in a small bowl.
- Roll the truffles in the mixture until well coated.
- Serve each one on a mini crisp, garnished with a dried cranberry.