Combine the decadence of truffles with the sweet-tart appeal of chocolate-covered cherries for these treats.
oz. semisweet chocolate, chopped
oz. bittersweet chocolate, chopped
cup butter, softened
cup finely chopped dried red tart cherries
cup cherry-flavored brandy or liqueur
oz. white chocolate baking bar, finely grated
Cocoa, if desired
small (1-inch) paper or foil candy cups
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Truffle
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.