Step 1: Infuse the Cream
Place the finely chopped dried cranberries in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (small bubbles). Immediately pour the hot cream over the cranberries. Cover and let steep for 20-30 minutes to infuse the cream with cranberry flavor. Strain the cream through a fine-mesh sieve into a clean saucepan, pressing on the cranberries to extract all flavor. Discard the softened cranberries.

Step 2: Create the Ganache
Re-warm the infused cream until it simmers again. Place the 12 oz of finely chopped white chocolate in a clean, dry heatproof bowl. Pour the hot cream over the chocolate. Let it sit undisturbed for 3 minutes. Starting in the center, gently whisk in small circles until the chocolate is completely melted and the mixture is smooth and glossy. Whisk in the softened butter cubes, one at a time, until fully incorporated. Finally, whisk in the vanilla extract, salt, and optional liqueur.

Step 3: Chill and Set
Pour the ganache into a shallow dish (like an 8×8 pan) lined with parchment paper. Smooth the top. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until the ganache is very firm and scoopable. For faster setting, you can place it in the freezer for 1.5-2 hours, checking and stirring every 30 minutes to ensure even firmness.

Step 4: Shape the Truffle Centers
Line a baking sheet with parchment paper. Using a small cookie scoop or a teaspoon, portion out the firm ganache. Quickly roll each portion between your palms to form a smooth, round ball. If the ganache becomes too soft and sticky, return it to the fridge for 15 minutes. Place shaped balls on the prepared sheet. Once all are shaped, place the entire tray in the freezer for 30-45 minutes until the centers are completely solid. This is crucial for clean dipping.

Step 5: Temper or Melt the Coating Chocolate
Melt the remaining 12 oz of white chocolate (or coating wafers) in a double boiler or microwave in short bursts, stirring frequently until smooth. If using baking chocolate, adding 1 tsp of coconut oil can help thin it for easier dipping and a smoother shell. Keep the chocolate over warm (not hot) water to maintain its fluid state.

Step 6: Coat the Truffles
Using a toothpick, dipping fork, or two spoons, dip each frozen ganache ball into the melted white chocolate, ensuring it’s completely coated. Let excess chocolate drip off, then place back on the parchment-lined sheet. If rolling in chopped cranberries or sugar, do so IMMEDIATELY after dipping, while the coating is still wet. If drizzling or adding other garnishes, let the coating set for 1-2 minutes first.

Step 7: Set and Finish
Allow the coated truffles to set completely at room temperature (or refrigerate for 10-15 minutes to speed up the process). If drizzling with dark chocolate, place the melted dark chocolate in a piping bag or plastic bag with a tiny corner snipped off, and drizzle over the set truffles. Garnish with a sprinkle of crushed freeze-dried cranberries or a pinch of sea salt before the drizzle sets