Black Forest Truffles
- 1/4 cups Kirshwasser (or cherry brandy)
- 1/2 cup dried cherries, finely chopped
- 16 ounces semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup dark cocoa powder
- 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
- For Brandied Cherries stir together Kirschwasser and finely chopped dried cherries in a small bowl. Set aside for 60 minutes to allow cherries to soak up liquor and to soften.
- For Chocolate Ganache, pour finely chopped chocolate into a shallow bowl like a 9-inch pie plate or casserole bowl.
- Heat cream in a small saucepan set over medium heat until bubbles just begin to form on surface.
- Pour hot cream over chocolate making sure all of chocolate is covered by cream.
- Let chocolate rest for 3 minutes, then stir chocolate in center of bowl until blended.
- Begin stirring more chocolate into blended ganache until all of chocolate and cream come together into a smooth and creamy mixture.
- If any chocolate pieces remain, you can heat bowl in microwave for 10 seconds and stir until melted. Repeat, if needed but try not to overheat chocolate or your ganache may become greasy.
- Pour soaked cherries including all liquor and vanilla extract into chocolate and stir until smooth.
- Cover chocolate ganache with plastic wrap and let it cool for at least one hour at room temperature until firm.
- Scoop out two teaspoon-size balls of ganache using a small 10mm cookie scoop or spoon.
- Once you have them all scooped, you are ready to roll truffles, but wait until your topping is ready.
- For topping, sift together cocoa powder and powdered sugar into a bowl.
- Roll one scoop of ganache in palm of your hands then immediately drop it into cocoa powder mixture.
- Roll it around to coat truffle then remove it and place it on a parchment paper or wax paper-lined tray.
- Repeat, rolling and coating each of your Black Forest Truffles.
- Reserve any remaining cocoa powder for later, if needed.
- Store truffles in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 3 weeks. Over time, cocoa powder coating may become absorbed into truffles. You can roll truffles in more cocoa powder if desired before serving.
Imperial Sugar Insight
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.
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