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Chocolate Cherry Truffles

1 1/2 pound milk chocolate, chopped
1 cup whipping cream
1/2 cup finely chopped, dried cherries
1 1/2 tsp. almond extract
cocoa powder for dusting
2 cups chopped walnuts

Put chocolate in the top of a double boiler and clip a candy thermometer
to the pan.  Melt the chocolate over medium heat, stirring often with a
rubber spatula until the thermometer reads 110 degrees.  In a small saucepan,
scald the cream over medium heat.  Take the pan off the double
boiler and wipe the water off the bottom.  Pour cream into the chocolate
and mix with an electric beater until smooth.  Add cherries and almond extract, stir
until combined. 
Pour into a mixing bowl, cover
and refrigerate.  When the dough is firm, form into balls with your hands
and place on waxed paper dusted with cocoa powder. When you have used
all the dough, roll the balls in chopped walnuts. Store in the refrigerator in an
airtight container.  These are best served chilled.

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