Chocolate Covered Cherry Truffles Recipes

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

MY FAMOUS CHOCOLATE COVERED CHERRIES

Steps:

• Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
• Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
• Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
• Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
• Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
• Remove cherries carefully as not to break them open and loose the center.
• Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

CHERRY-CHOCOLATE TRUFFLES

Steps:

• 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.

CHOCOLATE CHERRY TRUFFLES

Steps:

• In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.

CHOCOLATE COVERED CHERRY TRUFFLES RECIPE

Steps:

• In a small saucepan heat heavy cream over low heat until warm. Add butter and cook until melted. Stir in gelatin powder until blended. Over low heat, add in white chocolate chips. Mix quickly until smooth. Refrigerate mixture for about 1 hour, until it begins to harden. Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes. Once firm, remove balls from freezer, and use your fingertips to shape smooth. Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

HEALTHY CHOCOLATE COVERED CHERRY TRUFFLES

Steps:

• First, add the Frozen Cherries, Medjool Dates, and Vanilla Extract into a blender or food processor. Blend until everything is well-combined and there are no large chunks of fruit.
• Second, add in the Oat Flour to the food processor and pulse until a sticky dough forms.
• Use a 1 tbsp measure to scoop out portions of the dough, and place them onto a plate or small tray lined with parchment paper. The dough will be easier to handle if you wet your fingers for this step.
• Place the plate or tray into your freezer for 45 to 60 minutes, to allow the balls to harden.
• Melt 3/4 cup of Chocolate Chips using either a Double Boiler or the microwave, then dunk each "ball" into the melted chocolate mixture until it is well coated. Return to the parchment-paper lined tray, and allow the chocolate to harden before serving. Repeat with the remaining "balls."
• Store any leftovers in an airtight container in the fridge for up to 1 week.

CHOCOLATE CHERRY COCONUT TRUFFLES

Steps:

• Crush your biscuits or cookies until they resemble fine crumbs, either using a food processor or bash with a rolling pin. Add your crumbs to a large bowl, along with the coconut and mix together.
• Finely chop your cherries and the milk chocolate and add to your crumbs. Stir well. Melt your dark chocolate in the microwave, then combine with your sweetened condensed milk.
• Working quickly, pour the chocolate mixture over the dry ingredients and stir well until combined. Cover with plastic wrap and pop in the fridge for 30 minutes.
• Then carefully roll out your truffles, approximately a teaspoon of mixture at a time, and then roll each truffle in more desiccated coconut. Store truffles in the fridge for up to 5 days.

TRUFFLE CHERRIES

Steps:

• In a small saucepan, bring the cream, butter and sugar to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. , Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm., In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set.

CHOCOLATE CHERRY OREO BALLS

Steps:

• Mix crushed Oreo crumbs (I always use my blender to crush the cookies) with cream cheese, cherry pie filling and cherry extract until well combined.
• Roll dough into 1-inch balls and place on wax paper on a cookie sheet or plate. Freeze the balls for at least 30 minutes before dipping in chocolate.
• Once the balls have been frozen, melt the chocolate bark in a glass bowl in the microwave for about 45-second intervals, stirring in between each interval until all the chocolate has barely melted and is smooth when stirred. I also added a couple drops of cherry extract to the chocolate before dipping and it adds a little bit more of a cherry flavor. Just be careful not too use too much - it is very strong stuff!
• Dip each ball into the chocolate and then return to the wax paper until chocolate is hard. (I've tried many different methods and the one that seems to work best is using a fork to lift the truffle out of the chocolate once completely coated - this allows some of the excess chocolate to drip off before you place it on the wax paper.)

DIPPED CHOCOLATE TRUFFLES

Steps:

• Butter an 8-inch square pan; line bottom with parchment. Chop chocolate into 1/4-inch pieces; place in a large heat-proof bowl.
• Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula to stir chocolate and cream until totally combined. Pour mixture into prepared pan. Cover with plastic wrap; chill until mixture is cold and set, 30 to 45 minutes.
• Turn ganache onto a cutting board. Using a very sharp knife, trim edges to form right angles. Cut into 7 strips about 7/8 inch wide. Cut strips crosswise to form cubes. Place on a parchment-lined tray; chill for 5 minutes if soft, otherwise proceed to next step.
• Once chocolate is tempered, use it immediately. Drop truffles into tempered chocolate one at a time; turn over to completely cover. Use a chocolate-dipping fork to lift truffle out. Tap fork; allow excess to drip back into bowl. With a second dipping fork, slide truffle onto a parchment-lined tray. Working as quickly as possible, repeat with remaining truffles (if tempered chocolate cools too much, it goes out of temper). When all truffles are dipped, you may drizzle with excess tempered chocolate.
• Allow truffles to sit for at least an hour or overnight to fully set. Store at room temperature in a cool dry place.

CHERRY MASH TRUFFLES

Steps:

• Into the bowl of your stand mixer, place butter and 1 cup of powdered sugar. Mix to combine. Add another cup of powdered sugar, followed by milk. Mix to combine. Add remaining of powdered sugar, cherry emulsion and food coloring. Mix to combine.
• Using a 2 teaspoon cookie scoop, scoop cherry mixture into balls and place onto a sheet pan. Once all mixture has been rolled into balls, place into freezer to chill for 2 hours or until solid.
• Melt chocolate and coconut oil together. Stir in peanuts.
• In batches, dip cherry balls into the chocolate and place onto a parchment lined cookie sheet. Once all cherry balls are dipped, place into freezer to set. Store in refrigerator.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

Steps:

• Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
• Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
• Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
• Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
• Once you have all your bombs made, pop them in the freezer for about 20 minutes.
• While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
• After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
• Place it on wax paper and wait for it to dry completely.

WHITE CHOCOLATE CHERRY CHEESECAKE TRUFFLES

Steps:

• Using a hand mixer, in a medium bowl mix cream cheese until smooth, adding powdered sugar, vanilla extract, and graham cracker crumbs until combined. Fold in cherries and chill a couple hours to overnight.
• When ready to roll line a sheet pan or cookie sheet with parchment paper and lightly spray with nonstick spray or a silicone mat and use either a cookie scoop or teaspoon to make even 1 1/2" balls (makes 2 dozen). Place back in fridge until chilled and firm, about 30 minutes.
• Melt bark or white chocolate in a double boiler or microwave safe dish, stirring every 15-30 seconds until melted and smooth, about 3 minutes. Dip each truffle using a spiral dipping tool or fork and tap a little for excess to run back into the bowl. Place back on sheet pan, adding sprinkles before it sets up or drizzle a little melted white chocolate over the top again if you don't have a helper, it sets up pretty quick. Refrigerate truffles to harden.

CHOCOLATE CHERRY TRUFFLES

Steps:

• Remove maraschino cherries from the liquid, reserving liquid. Chop cherries finely.
• Place milk chocolate and dark chocolate into a medium to large sized heat safe bowl. Set aside.
• In a small sauce pan on stove top over medium heat, stir together heavy whipping cream, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Once boiling, pour mixture over chocolate chips. Cover bowl with plastic wrap and let sit for 5 minutes.
• Remove plastic wrap and whisk until smooth. Then stir chopped cherries into chocolate mixture.
• Place bowl in refrigerator for 15 minutes, then stir well. Place bowl back in refrigerator for another 15 minutes, then stir well.
• Again, place bowl back in refrigerator, but stir after 5 minutes. Repeat the cooling, then stirring, every 5 minutes until chocolate is firm enough to form into balls. This will take 10-15 minutes total.
• Once firm, form chocolate into about 1" round balls. Place on parchment paper or silicone mat. Put formed balls in refrigerator for at least 20 minutes (you may can keep the balls in the fridge for up to 24 hours, but if you do this put them in a container that seals, or cover them in plastic).
• On a working surface lay out a large piece of parchment paper or silicone baking mat.
• Place dark chocolate and coconut oil in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until chocolate is melted and smooth.
• Remove balls from refrigerator. Use a fork to roll balls, 1 or 2 at a time, through melted chocolate. Use fork to pick up coated balls so that excess chocolate drips off balls into bowl. Place coated balls on parchment paper or silicone mat. Once you have coated a few balls, dust cocoa powder lightly over truffles (you can do this with a mesh strainer or sifter).
• Place red candy wafers and cherry juice in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until wafers are melted and smooth. Drizzle over truffles.
• Let truffles sit for 30-60 minutes before serving or storing.

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE

Steps:

• Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
• Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
• Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
• Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
• Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.

CLASSY CHOCOLATE COVERED CHERRY TRUFFLES RECIPE

Steps:

• The day before you plan to make the truffles prepare your Classy Chocolate Pound Cake Mix as directed and cool completely. In a large bowl break the pound cake into a fine crumble. Taking two pieces of cake and rubbing together to break it up. To make it a finer crumble I used a pastry blender. You can also just get in there with your hands and crumble it up. Once a fine crumble is achieved with a wooden spoon mix in ¼ of the tub of frosting. You want a cake dough that comes together but isn't sticky and gooey. I used just a little over a ¼ tub. Once dough is set cover cookie sheets with parchment or waxed paper. Open jars of cherries and drain well. Place on paper towels to dry further. Place a paper towel on top and press. Start covering cherries with a small dough ball. I found too much dough didn't hold on the cherry well. Place on cookie sheets and place in freezer until ready to dip. Cover the remaining cherries with the cake dough and freeze. In a clean, dry, glass container place candy melts. Using microwave on 50% power and 30 second intervals heat until melted. Stir after every time so not to over heat. Dip each cherry into melted chocolate and hold over container to allow excess to drip. Place on another covered cookie sheet and leave enough space between each so they don't touch. Allow to dry and lift carefully before placing in mini muffin liners or on a platter. Store any leftovers in a cool, dry place.