Dark Chocolate & Cherry Truffles
Dark Chocolate & Cherry Truffles
Nibble on this quick and simple chocolate recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Preparation Time 15 minutes
  • Cooking Time 5 minutes
  • Yield 20 servings
Ingredients
  • ½ cup whipping cream
  • 227 grams dark chocolate (less than 70%), chopped
  • 1 tablespoon corn syrup
  • 1 teaspoon butter, at room temperature
  • ¼ cup finely chopped dried cherries
  • 1 cup cocoa nibs*
Method
  1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
  2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.
  3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
  4. Cocoa nibs are part of the husk of the cocoa bean and add a nice crunch and look to the truffles. They can be found at stores that sell good quality chocolate. If not available, rolling the truffles in cocoa powder works very well.

* Cocoa nibs are part of the husk of the cocoa bean and add a nice crunch and look to the truffles. They can be found at stores that sell good quality chocolate. If not available, rolling the truffles in cocoa powder works very well.

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