Truffle Cherries Recipe 465

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE

Steps:

• Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
• Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
• Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
• Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
• Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.

CHOCOLATE CHERRY TRUFFLES

Steps:

• Remove maraschino cherries from the liquid, reserving liquid. Chop cherries finely.
• Place milk chocolate and dark chocolate into a medium to large sized heat safe bowl. Set aside.
• In a small sauce pan on stove top over medium heat, stir together heavy whipping cream, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Once boiling, pour mixture over chocolate chips. Cover bowl with plastic wrap and let sit for 5 minutes.
• Remove plastic wrap and whisk until smooth. Then stir chopped cherries into chocolate mixture.
• Place bowl in refrigerator for 15 minutes, then stir well. Place bowl back in refrigerator for another 15 minutes, then stir well.
• Again, place bowl back in refrigerator, but stir after 5 minutes. Repeat the cooling, then stirring, every 5 minutes until chocolate is firm enough to form into balls. This will take 10-15 minutes total.
• Once firm, form chocolate into about 1" round balls. Place on parchment paper or silicone mat. Put formed balls in refrigerator for at least 20 minutes (you may can keep the balls in the fridge for up to 24 hours, but if you do this put them in a container that seals, or cover them in plastic).
• On a working surface lay out a large piece of parchment paper or silicone baking mat.
• Place dark chocolate and coconut oil in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until chocolate is melted and smooth.
• Remove balls from refrigerator. Use a fork to roll balls, 1 or 2 at a time, through melted chocolate. Use fork to pick up coated balls so that excess chocolate drips off balls into bowl. Place coated balls on parchment paper or silicone mat. Once you have coated a few balls, dust cocoa powder lightly over truffles (you can do this with a mesh strainer or sifter).
• Place red candy wafers and cherry juice in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until wafers are melted and smooth. Drizzle over truffles.
• Let truffles sit for 30-60 minutes before serving or storing.

TOWERING CHERRY TRIFLE

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

TRUFFLE CHERRIES RECIPE - (4.6/5)

Steps:

• In a small saucepan, bring the cream, butter and sugar to a boil; stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set. Yield: about 2 dozen. 1 serving (1 each) equals 57 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 11 mg sodium, 6 g carbohydrate, trace fiber, trace protein.

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.