- 2 tablespoons heavy whipping cream
- 8 ounces semi-sweet chocolate squares, chopped
- 2 tablespoons powdered sugar
- 2 tablespoons baking cocoa
- Additional powdered sugar, if desired
Line 8x4-inch loaf pan with plastic wrap.
In medium microwavable bowl, heat cranberry sauce on High 30 seconds or until melted. Whisk until smooth. Gradually whisk in cream, then chocolate. Heat on High 45 seconds to 1 minute; stir until smooth. Stir in cranberries.
Spread chocolate mixture evenly into prepared pan. Refrigerate 1 hour to 1 1/2 hours or until chocolate holds shape and is the consistency of play dough. Meanwhile, in small bowl, stir together powdered sugar and cocoa.
Remove chocolate mixture from pan to cutting board. With sharp knife, cut into 9 rows by 3 rows.
Roll each piece of chocolate in cocoa mixture. Then roll with hands into balls. Place in individual paper liners. Sprinkle with additional powdered sugar. Store covered in refrigerator. Let stand at room temperature at least 15 minutes before serving.
Variation: After rolling into balls, reroll in powdered sugar-cocoa mixture.