Classy Chocolate Covered Cherry Truffles Recipes

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.

CHERRY CHOCOLATE TRUFFLES WITH COCONUT

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla and cherry extracts. Stir the ganache until it is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in shredded coconut. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

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.

CHOCOLATE COVERED CHERRY CAKE TRUFFLES

Steps:

• Preheat oven to 350* F
• Prepare cake mix as instructed on back of box. Once all ingredients are mixed together pour into a 9x13" cake pan. Bake in the oven for 35-40 mins until you can stick a toothpick in the center and it comes out clean.
• Let the cake cool for about an hour or so and crumble it into a large mixing bowl. Stir in the can of Cherry Cake Frosting. Make sure all the cake is coated with it. Put it in the fridge to cool for 2-3 hours (or overnight if you have time.)
• Once the cake is cooled off, pinch off a little piece of it and flatten it out. Take a maraschino cherry (dry them off before you use them) and place it in the middle of the flattened out filling and roll it into a ball. Do this until you have either ran out of cherries or ran out of cake.
• After you have made as many balls of dough as possible heat up the chocolate chips on low heat in a teflon based kettle. It may be a little thick after it is melted. You can thin it out by adding a tsp of vegetable oil at a time until it gets to your desired consistency. Dip the cake truffles in the chocolate and lift them out with a fork. Place on waxed paper to set and cool. Garnish with whatever topping you would like. I like to use shaved almonds on mine.

CHOCOLATE CHERRY TRUFFLES

Steps:

• In microwave, combine chocolate chips and cream. Microwave until chocolate is shiny and almost melted. Stir until smooth.
• Add dried cherries and kirsch, stirring well. Refrigerate until firm.
• Scoop the chilled mixture by tablespoons and form into balls. Roll in cocoa powder.

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.