Truffle Cherries Recipe

In a small saucepan, bring the cream, butter and sugar to a boil; stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; shake off excess. Place on waxed paper to harden. Yield: about 2 dozen.