Chocolate Cherry Truffle Pops Recipes

CHERRY-CHOCOLATE TRUFFLES

Steps:

• In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.
• With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.
• Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.

CHOCOLATE CHERRY TRUFFLES

Steps:

• In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., 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., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., 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., 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.

CHOCOLATE-CHERRY TRUFFLE POPS

Steps:

• Heat oven to 325°F. Spray 8-inch square pan with cooking spray. Line pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, mix sugar, cocoa and salt. Stir in butter with whisk until smooth. Add eggs, one at a time, stirring with whisk until smooth. Gradually add flour; stir until smooth. Stir in 1 cup chopped cherries and the vanilla. Pour into pan.
• Bake 20 to 25 minutes or until center is set. Cool completely on cooling rack, about 1 hour.
• Line cookie sheet with waxed paper. Scoop uncut brownies with 1-inch cookie scoop; roll into balls. Place on cookie sheet. Freeze 10 minutes or until firm; when firm, transfer to refrigerator.
• In medium microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then at 15-second intervals, until melted; stir until smooth. Remove several brownie balls from refrigerator at a time. For each pop, dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 brownie ball no more than halfway. Dip brownie ball into melted coating to cover; tap off any excess. (Reheat candy coating in microwave or add vegetable oil if too thick to coat.) Immediately top with cherry with stem. Insert lollipop stick into bottom of paper baking cup, pushing baking cup up to hold pop. Poke opposite end of stick into foam block. Let stand until set.

CHOCOLATE CHERRY CORDIALS - HOME MADE CHOCOLATE COVERED CHERRIES

Steps:

• In a large bowl, combine butter and milk. Gradually beat in confectioners' sugar until a smooth dough is formed. Cover with plastic wrap and chill.
• Shape the dough into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and gently reshape into a ball. Dip into milk chocolate coating; allow excess to drip off.
• Place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container.

CHOCOLATE CHERRY COCONUT TRUFFLES

Steps:

• Crush your biscuits or cookies until they resemble fine crumbs, either using a food processor or bash with a rolling pin. Add your crumbs to a large bowl, along with the coconut and mix together.
• Finely chop your cherries and the milk chocolate and add to your crumbs. Stir well. Melt your dark chocolate in the microwave, then combine with your sweetened condensed milk.
• Working quickly, pour the chocolate mixture over the dry ingredients and stir well until combined. Cover with plastic wrap and pop in the fridge for 30 minutes.
• Then carefully roll out your truffles, approximately a teaspoon of mixture at a time, and then roll each truffle in more desiccated coconut. Store truffles in the fridge for up to 5 days.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

Steps:

• Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
• Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
• Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
• Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
• Once you have all your bombs made, pop them in the freezer for about 20 minutes.
• While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
• After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
• Place it on wax paper and wait for it to dry completely.

WHITE CHOCOLATE CHIP TRUFFLE RECIPE BY TASTY

Steps:

• In a medium pan, combine the white chocolate chips, vanilla, and heavy cream over low heat. Mix until smooth. Pour the mixture into a loaf pan. Allow to sit in the refrigerator for 20 minutes to cool.
• Pour the semisweet chocolate chips into the truffle mix and stir to combine evenly. Place in the refrigerator for 1 hour, or until the mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze the truffle mix if it begins to thaw). Keep the truffle balls in the refrigerator while you prepare the topping.
• Make the topping by melting the semisweet chocolate and white chocolate in separate bowls. Dip each truffle in the melted semisweet chocolate and allow to try. Drizzle the truffles with the melted white chocolate and refrigerate. Serve cold.
• Enjoy!

CHOCOLATE ALMOND TRUFFLE POP

Steps:

• Bake Duncan Hines® Triple Chocolate Cake Mix as directed on the back of the box in a 13x9 cake. Allow to cool completely.
• Crumble cake up into a large bowl. Add 1/3 cup prepared ganache and almond butter and stir until incorporated.
• Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks.
• Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
• Place coating chocolate in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but will still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of coating or the cake pops will crack.
• Remove cake balls from freezer. Dip tips of lollipop sticks into coating chocolate and insert sticks into cake balls no more than halfway into center. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
• Pick up cake pop by the stick and dip into the coating chocolate. Gently tap stick against the side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more glace as needed).
• Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.
• Ganache Instructions: In a medium size pan, bring the cream to a simmer and add the orange zest. Remove from the heat, add the chocolate, and stir to incorporate. (Note: The truffle pops recipe does not use entire amount of ganache.)