Instructions: Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Mix in cranberries and pecans. Pour truffle mixture into 11- by 7-inch glass dish. Freeze until firm, about 50 minutes.

Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.

This recipe yields 36 truffles.

Comments: "The recipe here reflects my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasnt until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London."

Make these ahead if you like (they will keep for a week in the fridge) or make them on a whim, since the recipe is so easy. Lyles Golden Syrup is a popular British sweetener with a flavor thats similar to mild honey.

Yield: 36 truffles

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.