Chocolate-Cherry Truffles

Chocolate-Cherry Truffles
Servings: 48 Prep 1 hr Chill 1 hr Stand 12 hrs

Ingredients

  • 48 glace red cherries (about 8 ounces, 1-1/3 cups)
  • 2 tablespoons plus 2 teaspoons brandy, bourbon, cognac or rum
  • 4 teaspoons vanilla
  • 12 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 2 tablespoons butter, at room temperature
Coatings (optional; see Note):
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup confectioners sugar
  • 2 cups finely chopped nuts (pecans, walnuts, hazelnuts or macadamia)
  • 2 cups sweetened flake coconut

Make It

1. Line 8-inch square pan with foil. Mix cherries, 2 teaspoons brandy, 2 teaspoons vanilla in plastic food-storage bag. Let stand at room temperature for at least 12 hours or up to 2 days.

Food Processor Method:

2. Place chocolate in processor fitted with metal blade. Heat cream in saucepan until tiny bubbles form around edge. Pour over chocolate; let stand 10 seconds. Whirl until smooth. Add butter, remaining brandy and vanilla. Process until smooth.

Non-processor Method:

3. Pour heated cream over chocolate in bowl; let stand 1 minute. Add butter, remaining brandy and vanilla; whisk.

4. Pour chocolate mixture into prepared pan; smooth top. Refrigerate at least 1 hour or until firm.

5. Lift foil and chocolate from pan. Cut into 48 equal pieces. Working with 1 piece of chocolate and 1 cherry at a time and keeping remaining chocolate refrigerated, press each piece of chocolate around 1 cherry. Roll quickly between hands into a ball (mixture will be very soft). Roll truffle in one of coatings; place on waxed paper-lined baking sheet and refrigerate.

To give or serve:

6. Reshape, reroll in desired coating; place in paper cups.

Note:

7. Quantity for each coating is enough for the 4 dozen truffles.

Storage

  • Store in airtight container in refrigerator for up to 2 weeks. To give or serve: Reshape, reroll in desired coating; place in paper cups.

Nutrition Facts

Servings Per Recipe: 48; Amount Per Serving: cal. (kcal): 80, Fat, total (g): 5, chol. (mg): 8, sat. fat (g): 3, carb. (g): 8, fiber (g): 1, pro. (g): 1, sodium (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.