Rich, creamy chocolate truffles, infused with cherry juice, and wrapped around a fresh cherry. The perfect satisfying treat for any chocolate lover.
If there’s one thing I cannot get enough of in the summertime, it’s cherries. And now that I’m living in the land of cherries, in British Columbia, my consumption of the tiny, pitted fruit has increased considerably. Eating 5 lbs in one week is normal, I think.
If you really enjoy getting involved in the kitchen and getting your hands dirty, this recipe might be up your alley. Between cherry stained fingers and chocolate covered hands, you’ll begin to wonder if you got more on your skin or on your lips. Isn’t that the joy of cooking though?
This recipe requires only 4 ingredients, and if you’re not feeling like sticking a cherry in the middle, that can easily be cut down to 3 ingredients. I’ve tried them both ways, and enjoyed them both equally. However sometimes you just want a mouthful of chocolate, so it’s understandable if you want to omit the cherries.
- 3 oz (½ cup) Dark Chocolate
- ⅓ cup Coconut Fat (from the top of a can of full fat coconut milk)
- 2 Tbsp Cherry Juice (I use Black Cherry Juice)
- 10-12 fresh pitted Cherries
- Cocoa Powder for rolling (optional)
Finely chop the chocolate into slivers. Place in a bowl and set aside.
In a small saucepan, add the coconut milk and cherry juice and heat on low heat until it comes to a gentle boil and a few bubbles appear. Remove from heat and immediately pour over the chocolate chunks. Let sit for a minute, then gently stir with a rubber spatula until completely melted and the mixture is smooth.
Allow to cool slightly on the counter, then cover with plastic wrap and refrigerate for at least 3 hours (can leave overnight) until firm and scoop-able.
Line a plate with parchment paper, and place 1-2 Tbsp of cocoa powder on a separate plate.
Using a cookie scoop or Tbsp measuring spoon, scoop out some of the ganache mixture. Flatten it into a thin layer between your hands, place a cherry in the middle, then wrap the chocolate around the cherry and quickly roll back and forth into a ball between your hands. Roll in cocoa powder and place on the parchment.
Repeat until the mixture is gone. It’s a messy process, and you may need to wash your hands with cold water (and dry them) after each truffle. Cover and refrigerate truffles until ready to eat.