Cherry Mash Truffles Food

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.

CHERRY MASH TRUFFLES

Steps:

• Into the bowl of your stand mixer, place butter and 1 cup of powdered sugar. Mix to combine. Add another cup of powdered sugar, followed by milk. Mix to combine. Add remaining of powdered sugar, cherry emulsion and food coloring. Mix to combine.
• Using a 2 teaspoon cookie scoop, scoop cherry mixture into balls and place onto a sheet pan. Once all mixture has been rolled into balls, place into freezer to chill for 2 hours or until solid.
• Melt chocolate and coconut oil together. Stir in peanuts.
• In batches, dip cherry balls into the chocolate and place onto a parchment lined cookie sheet. Once all cherry balls are dipped, place into freezer to set. Store in refrigerator.

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.

CHERRY POM POMS (TRUFFLES)

Steps:

• Process the first 4 ingredients in a food processor until combined. Refrigerate for approx 30 minutes.
• Melt chocolate in a heavy pot over low heat or in a microwave; remove from heat.
• Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat or dip 1/2 only of the truffle in the chocolate mixture.
• Place on wax or parchment paper to set.

CHERRY MASH CANDY

Steps:

• In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
• Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
• In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.

CHERRY TRUFFLES

Steps:

• Process the first 4 ingredients till combined in food processor.
• Melt chocolate and dip each pompom so only half is coated.
• Refrigerate.