Sour Cherry Dark Chocolate Truffles

Sour Cherry Dark Chocolate Truffles

Chocolate Mess

My mothers day bakes always end up being the messiest undertakings of the year... I wonder why that is?? Anyway, this was an especially fun bake for me today, well not really a bake because there was no baking involved, but still. The sour cherries I used in this chocolate truffle recipe were grown on my own little Cherry tree last Summer and they have been patiently awaiting a decadent dessert to champion in! Today, they found that dessert, finally, these little beauties get their time in the spotlight, and they really do make these dark chocolate truffles something else!

So, I’m going to assume that everyone is familiar with the combination of chocolate and cherry largely in thanks to the very famous and ever delicious Cherry Ripe bar, but here at Hoskins Hens, we’ve upped the ante! By using dark chocolate (because it’s my favourite) we’ve made this classic combo just a little more indulgent, then we went and made it into a silky smooth ganache so it melts in your mouth, aaannd we wrapped it around some beautifully juicy sour cherries to cut through the bitter. Sounds too good to be true doesn’t it? But we’ve got this winning and surprisingly easy cherry chocolate truffles recipe right here! Note, I said easy… not mess-free, be prepared to destroy your kitchen, all your utensils and your clothes with this one!

MY TOP TIPS FOR MASTERING THIS BAKE
#1 My number 1 recommendation for this chocolate truffle recipe... splurge on some really good chocolate! Seriously, the chocolate makes this recipe, buy cheap stuff and you'll end up with cheap tasting truffles. (I used Nestle Plaistowe 75% dark chocolate and it worked a treat.

#2 On that note, if you're not a huge fan of super dark chocolate, you can opt for a lower 45% or 40% dark chocolate, but I would recommend steering clear of milk or white chocolate for this recipe as it will end up overly sweet.

#3 Let your truffles set at room temperature. It will take a little longer than sticking it in the fridge, but if you set the chocolate in the fridge it will sweat when you bring it out to serve it. 

#4 I made these on a very cold day and things still got super sticky and messy! If your ganache becomes too soft to work with, simply return it to the fridge for a little while and then give it another crack. I made these on a very cold day, and even in the short time I was rolling the truffles, they melted enough that the texture of the surface was... spikey? I know that's a weird description, but you'll see what I mean. Don't stress about this! You won't even notice it once they're covered in cocoa powder. 

dark chocolate truffles, chocolate truffle recipe, chocolate truffles
Yield: 40 small or 20 large
Author: Dayna Hoskin

Sour Cherry Dark Chocolate Truffles

prep time: 4 hourcook time: total time: 4 H
The sour cherries really do make these chocolate truffles something else!

ingredients:

  • 400g 75% dark chocolate, (chopped)
  • 1 cup thickened cream
  • 250g punnet of sour cherries (pitted)
  • 1/2 cup cocoa powder (to dust)

instructions:

How to cook Sour Cherry Dark Chocolate Truffles

  1. Finely chop 400g dark chocolate and set aside.
  2. Place 1 cup of cream into a small saucepan, place over a medium heat and stir gently until the cream comes to a simmer.
  3. Remove cream from heat and tip in chopped dark chocolate. Stir once to ensure all the chocolate in submerged in the hot cream. Let sit for 3 - 4 minutes.
  4. Whisk chocolate and cream mixture vigorously until it comes together into a thick glossy ganache. Set in the fridge to solidify for 2 - 3 hours.
  5. Set up your bench space with a section of baking paper to set your rolled truffles on and a separate sheet of baking paper to work upon and retrieve your ganache from the fridge.
  6. Using a 2tsp capacity cookie scoop, scoop up the ganache, level it by scraping a knife across the top and drop the ganache on your baking paper.
  7. Fatten your ganache ball with the palm of your hand and place a cherry in the centre.
  8. (This next step will depend on how large your cherries are. I was using very small cherries from my own tree, however, store bought ones may be larger.)
  9. If your cherry is small enough, gently wrap the ganache around the cherry, roll into a ball and set it on your baking tray. Should you be using larger cherries than I was, flatten a second scoop of ganache, place it over the top of your cherry (your cherry should now be sandwiched between to rounds of ganache.) Gently bring the two rounds together around the cherry, roll into a ball and place on your baking tray. Repeat until all ganache has been used.
  10. Sift 1/2 cup of cocoa powder into a shallow bowl and roll each truffle through it until completely coated in cocao.
  11. Shake off any excess cocoa powder and set aside. Repeat until all truffles are coated.

NOTES:

EQUIPMENT small saucepan cookie scoop - 2tsp capacity butter knife parchment or baking paper
Created using The Recipes Generator
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