Cherry-Chocolate Truffles

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.

Cherry-Chocolate Truffles
Adapted from bettycrocker.com
Cherry-Chocolate Truffles

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

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

Directions

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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