CHOCOLATE CHERRY TRUFFLES
My cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I'd received as a gift and some dried cherries I had on hand. They won a blue ribbon at the Wisconsin State Fair! -Gerry Cofta, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE
These Black Forest Truffles are a delicious twist on classic truffles, with a tart and tangy chocolate-cherry flavor.
Provided by Elizabeth LaBau
Categories Cookies and Candy Dessert
Time 1h6m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 13 mg, Sugar 12 g, Fat 8 g, ServingSize 36 truffles (36 servings), UnsaturatedFat 0 g
CHOCOLATE CHERRY TRIFLE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 12h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
- Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
- In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
- whisk like mad, which will avert possible crisis.
- The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
- When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
- When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
TRUFFLE POPS
Provided by Giada De Laurentiis
Time 4h5m
Yield 18 truffle pops
Number Of Ingredients 8
Steps:
- For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.
- Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
- Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
- Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.
- Store the pops, refrigerated, in an airtight container.
- Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.
CHERRY-CHOCOLATE TRUFFLES
Combine the decadence of truffles with the sweet-tart appeal of chocolate-covered cherries for these treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 30 mg, Sugar 6 g
CHOCOLATE CHERRY TRIFLE DESSERT
I made this recipe up my self. I love chocolate cherries at Christmas time. This is kind of like the black forest desserts.
Provided by snapdragon928
Categories Dessert
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Make pudding with the milk. Let chill a few hours.
- Cut up the chocolate pound cake and put half in a medium to large pretty glass bowl.
- Mix cherries and flavoring.
- After pudding has thickened, layer 1/2 the cherries over the cake in the bowl.
- Cover that with half of pudding.
- Cover that with half the whipped cream.
- Repeat layers. You may need more whipped cream to cover the whole bowl if you are more generous with the whipped cream.
- To step up the chocolate a notch you could use a package of mini chocolate chips to make one more layer on top of the whipped cream, for decoration.
- Chill for about a half hour or so, then serve.
- Doubled with everything but the cake, this overfilled a 9x13 pan, to estimate size. Cooking includes chill time.
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