Cherry-Chocolate Truffles

 

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

• 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.
• 2 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.
• 3 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.