Chocolates/Truffles, Sweet

Dusted Cherry Truffles

Cherry Truffles

Due to the usual Christmas lull I’ve reduced the amount of sweet making and baking down to a minimum but after I made a Black Forest Gateaux inspired cake I was left with 300ml of double cream.

I decided that it was a sign, a sign to make chocolate truffles! Not that I really needed a sign but you know, inspiration comes in many forms and this time it came in exactly 300ml of cream.

I love to make truffles but the part I don’t like is the rolling and shaping, it is messy and I never seem to do a really good job of it. This time I am going to try different methods one day – rolling in cocoa, coating in chocolate and piping into chocolate moulds.

I have found the ones coated in a dusting of cocoa powder to be the most successful ones to eat so far but they are not the prettiest. I think this is because the truffle mix was a little too soft when I tried to shape and because I am not very good yet at tempering chocolate.

Rolling them in cocoa powder is the easiest to do.

I flavoured the inside of the truffle mix with cherry and rolled in cherry cocoa powder, from the company Sugar and Crumbs. Although these are a little bitter (maybe some icing sugar added next time) they look more like truffles and are easier to shape.

I might be a long, long way from master chocolatier but these look a lot more impressive than the skills required to make them.


Dusted Cherry Truffles

Ingredients

  • 300g Dark Chocolate
  • 300ml Double Cream
  • 50g Butter
  • 1 tablespoon cherry liquor
  • Cocoa Powder (ideally cherry flavoured)

Method

Chop up your chocolate and put into a large bowl and set aside

In a pan heat up the cream and butter slowly till the butter melts and the cream begins to simmer. This is where you start to get a few gentle bubbles on the top, try not to boil it!

Immediately pour over the chocolate and stir until it the chocolate has melted

Add in your cherry liquor, or any other flavour you fancy. Add it a little at a time and taste as you don’t want to add too much and make it too strong.

When the mix has cooled a little, refrigerate for at least 4 hours

Take the mix out of the fridge and either using a teaspoon or a melon baller, spoon out truffle sized pieces and working very quickly roll them in your hands till they are ball shaped

Once you have the shape roll them into the cocoa powder and set aside

After all of them are finished, keep them in the fridge in an airtight container and they should last a couple of days (if you don’t eat them all in one night and feel completely sick)

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