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Cherry-Chocolate Truffles




Source of Recipe


"Holiday Baking, Pillsbury Classics 2003" -- The Pillsbury Company


List of Ingredients




8 Ounces Semisweet Chocolate, chopped
4 Ounces Bittersweet Chocolate, chopped
1/4 Cup Half-and-half
1 Cup Butter, softened
1 Cup Finely Chopped Dried Red Tart Cherries
1/4 Cup Cherry-flavored Brandy or Liqueur
2 1/2 Ounces White Chocolate Baking Bar, finely grated cocoa, if desired
48 Small Paper or Foil Candy Cups (1-inch)

Recipe



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.

4 dozen truffles

PREP TIME 40 minutes (Ready in 2 hours 10 minutes)

HIGH ALTITUDE (ABOVE 3500 FEET): No change.

INGREDIENT INFO: Kirsch is an example of cherry-flavored brandy.

INGREDIENT SUBSTITUTION: Use almond liqueur instead of cherry-flavored liqueur. Amaretto di Saronno, from Saronno, Italy is the original almond liqueur.

KITCHEN TIP: Use a hand-held rotary grater - commonly used for hard cheeses and nuts - to grate the white baking bar for these truffles. Look for a rotary grater at cookware stores.