Recipe for decadent festive Cherry and Almond Chocolate Truffles

Ingredients
250ml heavy whipping cream (the higher the fat content, the better)
200g 70% cocoa chocolate and 200g milk chocolate, chopped
1-2 tbs cherry kirsch (optional)
20 maraschino cherries
cup of chopped almonds, toasted golden brown in a dry pan (the Almond Sprinkles packet stocked in the baking section at Woolies is perfect for this)
cocoa powder
large slab of milk chocolate
edible glitter or gold leaf, for decoration

How to
Pour the cream in a bowl and heat in the microwave until very hot, but do not allow it to come to the boil. Add the 200g dark and 200g milk chocolate to the hot cream and stir until melted. Add the kirsch if using and mix well. Cover and place in the fridge for at least 4 hours or overnight to firm up.

Drain the maraschino cherries on kitchen towel and leave for at least 30 minutes so the outside of the cherries dry out. Use a tablespoon measure to scoop ganache. Form a little ball, make an indentation and place the cherry in the middle. Push closed and roll to reshape into a ball. If things get a bit sticky-tricky, simply use a bit of cocoa powder on your hands and working surface. Next roll the truffles in the toasted almond bits. Place in the freezer for 20-30 minutes to firm up.

Melt the large slab of chocolate and dip the truffle balls into the melted chocolate. Remove with a fork and allow excess to drip off. Place on a plate lined with cling film or wax paper and keep in the fridge until serving. (Cook’s tip. Using a fork and placing the truffles on a sheet to harden will of course lead to a slightly flat bottom for your truffles. If this bothers you and you want them shop-perfect, there is a way to achieve it. See TIPS, TRICKS & TRIVIA lower down for how.)

How to get perfectly round truffles:
For perfectly round truffles without any slight flat choccie bottom, chill the truffles until very firm. Stick toothpicks into polystyrene and carefully place a truffle on each toothpick. Generously pour melted chocolate over each truffle and place in fridge right away to harden.

Keep the truffles on the toothpicks until set. There you have it, perfectly round truffles. Just remember that you will need much more melted chocolate if using this method as there is run-off waste. But then nobody said perfection is cheap.

 

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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.