Ingredients
- 8 oz semi‑sweet or dark chocolate, finely chopped
- 1 cup heavy cream
- 1 cup cherry purée (fresh or frozen cherries, blended smooth)
- 2 tablespoons unsalted butter (optional, for extra richness)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For coating (choose one or more):
- Cocoa powder
- Melted chocolate
- Finely chopped nuts (almonds, pecans, or hazelnuts)
- Shredded coconut
Chocolate–cherry truffle recipes often use a similar chocolate‑to‑cream base (roughly equal by weight) plus a cherry component and optional butter and vanilla for a richer ganache. Coating options like cocoa, nuts, coconut, and dipped chocolate are standard across truffle recipes and allow you to vary texture and presentation.
Step‑by‑Step Instructions
Start by preparing the cherry purée. If you’re using fresh cherries, pit them first; if using frozen cherries, thaw them before blending. Blend the cherries until completely smooth—black forest–style truffle recipes do the same, using puréed or finely processed cherries to flavor their ganache. For a stronger cherry flavor and better texture, you can gently simmer the purée over low heat for 5–10 minutes to reduce it slightly, then let it cool; cherry ganache tutorials note that reducing fruity components intensifies flavor and removes some excess water.
Next, heat the cream. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer—look for small bubbles forming around the edges but no full boil. Ganache guides consistently stress not to boil the cream, since overheating can scorch it and affect the texture or flavor of the truffles.
Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 1–2 minutes so the heat can soften and melt the chocolate, which is the classic first step of ganache. After the rest time, stir gently from the center outward until the mixture turns smooth and glossy with no pieces of unmelted chocolate left; cherry ganache and truffle recipes follow this same technique to emulsify chocolate and cream.
Once the ganache base is smooth, stir in the cherry purée, butter (if using), vanilla extract, and a pinch of salt until fully combined. Cherry truffle recipes typically add fruit, butter, and flavorings at this stage so everything blends into a single, silky mixture. The butter enriches the texture and helps the truffles feel extra smooth on the palate, while vanilla and salt sharpen and round out the chocolate and cherry flavors.
Cover the bowl and refrigerate the mixture for 2–3 hours, or until it is firm enough to scoop. Truffle‑making guides often suggest chilling for several hours or even overnight so the ganache can thicken to a scoopable, moldable consistency without being overly hard. The exact time can vary depending on your fridge and the size of your bowl, but you want a texture that you can roll into balls without it melting in your hands immediately.
When the ganache is firm, it’s time to shape the truffles. Line a baking sheet or tray with parchment paper. Use a small cookie scoop or spoon to scoop out portions of the chilled ganache and quickly roll each portion between your palms to form bite‑sized balls, placing them on the parchment as you go. Truffle tutorials recommend working in small batches and handling the ganache quickly to limit the amount of heat from your hands; if the mixture softens too much, place it back in the refrigerator to firm up again.
Prepare your chosen coatings in separate shallow bowls: sifted cocoa powder in one, finely chopped nuts in another, shredded coconut in a third, and melted chocolate if you’d like a dipped shell. Roll each truffle in your desired coating until evenly covered, or use a fork or dipping tool to dip truffles into melted chocolate and let excess drip off before returning them to the parchment. Many truffle recipes suggest chilling the rolled balls briefly before dipping in melted chocolate for a neater shell and less smearing.
Place the coated truffles on the parchment‑lined tray and refrigerate for another 20–30 minutes, or until they are firm and the coatings have set. At this point, they are ready to serve or transfer to an airtight container for storage.