Finely chop your chocolate bar and add to a microwave or heat-safe bowl with the milk. Either melt over a double boiler or heat in the microwave for 30 seconds, then 15 seconds and stirring in between until almost all melted, being careful not to burn. Stir until completely smooth and all the chocolate is completely melted.
Add all of the remaining ingredients, except the cranberries. Whisk or stir until completely smooth.
Place in the fridge for at least 2-4 hours or more until it is completely firm and solid. Or even better, make the chocolate the day before you want to make the truffles, so they have all night to set.
After it is completely chilled and set, using a melon scoop or small cookie scoop to form balls in your hands and press an indention with your finger into the center. Add a cranberry and form the chocolate around it, pressing it together. It's best to choose the smallest of the cranberries. If you don't like cranberries or just want all dark chocolate, then they are fabulous that way too!
Roll into your preferred coatings. I did some in cocoa powder (my favorite because it's extra chocolatey!), some in powdered sugar and some in crushed pistachios. Doing a variety makes them look very festive and beautiful on a table.
Keep them stored at room temperature for the perfect, smooth texture. This makes 12-14 truffles, so if you are serving a large party, then double the recipe.
*Vegan, gluten-free, oil-free, grain-free, soy-free
*Nutrition per serving (2 truffles): 152 calories, 10.4 g fat, 13.76 carbs, 2 g protein, 9.51 g sugars