Classy Chocolate Covered Cherry 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.

HEALTHY CHOCOLATE COVERED CHERRY TRUFFLES

Steps:

• First, add the Frozen Cherries, Medjool Dates, and Vanilla Extract into a blender or food processor. Blend until everything is well-combined and there are no large chunks of fruit.
• Second, add in the Oat Flour to the food processor and pulse until a sticky dough forms.
• Use a 1 tbsp measure to scoop out portions of the dough, and place them onto a plate or small tray lined with parchment paper. The dough will be easier to handle if you wet your fingers for this step.
• Place the plate or tray into your freezer for 45 to 60 minutes, to allow the balls to harden.
• Melt 3/4 cup of Chocolate Chips using either a Double Boiler or the microwave, then dunk each "ball" into the melted chocolate mixture until it is well coated. Return to the parchment-paper lined tray, and allow the chocolate to harden before serving. Repeat with the remaining "balls."
• Store any leftovers in an airtight container in the fridge for up to 1 week.

CHOCOLATE COVERED CHERRY TRUFFLES RECIPE

Steps:

• In a small saucepan heat heavy cream over low heat until warm. Add butter and cook until melted. Stir in gelatin powder until blended. Over low heat, add in white chocolate chips. Mix quickly until smooth. Refrigerate mixture for about 1 hour, until it begins to harden. Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes. Once firm, remove balls from freezer, and use your fingertips to shape smooth. Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

CLASSY CHOCOLATE COVERED CHERRY TRUFFLES RECIPE

Steps:

• The day before you plan to make the truffles prepare your Classy Chocolate Pound Cake Mix as directed and cool completely. In a large bowl break the pound cake into a fine crumble. Taking two pieces of cake and rubbing together to break it up. To make it a finer crumble I used a pastry blender. You can also just get in there with your hands and crumble it up. Once a fine crumble is achieved with a wooden spoon mix in ¼ of the tub of frosting. You want a cake dough that comes together but isn't sticky and gooey. I used just a little over a ¼ tub. Once dough is set cover cookie sheets with parchment or waxed paper. Open jars of cherries and drain well. Place on paper towels to dry further. Place a paper towel on top and press. Start covering cherries with a small dough ball. I found too much dough didn't hold on the cherry well. Place on cookie sheets and place in freezer until ready to dip. Cover the remaining cherries with the cake dough and freeze. In a clean, dry, glass container place candy melts. Using microwave on 50% power and 30 second intervals heat until melted. Stir after every time so not to over heat. Dip each cherry into melted chocolate and hold over container to allow excess to drip. Place on another covered cookie sheet and leave enough space between each so they don't touch. Allow to dry and lift carefully before placing in mini muffin liners or on a platter. Store any leftovers in a cool, dry place.