My blue ribbon cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I’d received as a gift and some dried cherries I had on hand. Today, they’re an annual favorite of family and friends alike.
—GERRY COFTA MILWAUKEE, WI
PREP: 1 1/2 HOURS + STANDING • MAKES: 4 DOZEN
1 cup finely chopped dried cherries
1/4 cup cherry brandy
11 ounces 53% cacao dark baking chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon cherry extract
COATING
4 ounces milk chocolate, chopped
4 ounces dark chocolate, chopped
Melted dark, milk and white chocolate and pearl dust
1. In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened.
2. 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.
3. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
4. 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.
5. 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.
NOTE Pearl dust is available from Wilton Industries. Call 800-794-5866 or visit www.wilton.com.