Once again, chocolate and cherry come together to make a tasty treat that’s sure to please.
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INGREDIENTS
1 1/2 cups (270g) of semi-sweet chocolate chips for the ganache
2/3 cup (158g) of heavy cream
1/2 cup (80g) of finely chopped dried cherries
1/2 tsp of cherry extract
1/3 cup (21g) of cocoa powder
1 1/2 cups (270g) of chocolate for dipping
Some red sprinkles for garnishing
SUPPLIES
Some bowls
A saucepan
A whisk
Some cling film
A scoop
Some SilPat or parchment
A cutting board
A couple of precision dipping tools
DIRECTIONS
Place 1 1/2 cups of chocolate chips in a microwave-safe bowl and set it aside.
Heat the cream in a small saucepan until it begins to simmer. Don’t let it come to a boil.
Pour the cream over the chocolate and let it sit for about a minute.
Whisk the mixture until it’s well-combined. If the chocolate chips don’t melt completely, you can microwave them for a few seconds.
Stir in the cherries and extract.
Press a layer of cling film on top of the mixture, let it rest until it comes to room temperature, then place it in the refrigerator for at least 2 hours.
Scoop some of the mixture, cover it with cocoa powder, roll it into a ball, and place it on a lined cutting board. As you can see, this gets a little messy, but I totally expect it to be worth the cleanup.
Repeat with the remaining filling.
Return the ganache to the refrigerator for about an hour.
Melt or temper the chocolate, then dip a ball into the chocolate, let the excess drain, then place it on a lined cutting board.
Immediately top the truffle with sprinkles.
Repeat with the rest of the truffles, then leave them on the counter to set.
