These are ridiculously chocolately, creamy, tangy… and messy to make. As in your hands will be covered with a thick layer of delicious chocolate. It’s okay to lick. Though a couple hours’ chilling is needed, the hands-on time is just a few minutes. Also, feel free to substitute other dried fruit or finely chopped nuts for the cherries.
Chocolate Cherry Truffles
- 14 oz dark chocolate, broken into small pieces
- ¾ cup heavy cream
- ½ cup dried cherries, finely chopped
- 2 Tbsp balsamic vinegar
- Pinch salt
- ½ cup cocoa powder
In a small saucepan over medium heat, combine the chocolate and cream. Stir until the chocolate is melted and smooth. Stir in the cherries, balsamic vinegar, and salt.
Pour the mixture into an 8-inch square baking pan, then refrigerate until set, about 2 hours.
After the chocolate has set, place the cocoa powder in a bowl.
Use a melon-baller or sturdy 1-tablespoon measuring spoon to scoop balls of the chocolate mixture. Roll them into mostly smooth balls between your palms. It will be messy.
Roll the balls in the cocoa powder until well coated. Refrigerate the truffles for at least 2 hours before serving.
This and other great recipes can be found in J.M. Hirsch's book, High Flavor, Low Labor, available for purchase on amazon.com.
Makes 30 Truffles.
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Next up: You must try try these Upside Down Chocolate Pudding Pies by Bobby Flay.