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Cherry-Chocolate Truffles

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Combine the decadence of truffles with the sweet-tart appeal of chocolate-covered cherries for these treats.

Kirsch is an example of cherry-flavored brandy.

Use almond liqueur instead of cherry-flavored liqueur. Amaretto di Saronno, from Saronno, Italy is the original almond liqueur.

Use a hand-held rotary grater--commonly used for hard cheeses and nuts--to grate the white baking bar for these truffles. Look for a rotary grater at cookware stores.

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Ingredients

  • 8 oz. semisweet chocolate, chopped
  • 4 oz. bittersweet chocolate, chopped
  • 1/4 cup half-and-half
  • 1 cup butter, softened
  • 1 cup finely chopped dried red tart cherries
  • 1/4 cup cherry-flavored brandy or liqueur
  • 2 1/2 oz. white chocolate baking bar, finely grated
  • Cocoa, if desired
  • 48 small (1-inch) paper or foil candy cups

Details

Preparation time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.

With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.

Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.

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