Sour Cherry Dark Chocolate Truffles
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.