• 4servings
  • 130minutes

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Nutrition Info . . .

MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 oz. semisweet chocolate, chopped

  2. 4 oz. bittersweet chocolate, chopped

  3. 1/4 cup half-and-half

  4. 1 cup butter, softened

  5. 1 cup finely chopped dried red tart cherries

  6. 1/4 cup cherry-flavored brandy or liqueur

  7. 2 1/2 oz. white chocolate baking bar, finely grated

  8. Cocoa, if desired

  9. 48 small (1-inch) paper or foil candy cups

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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. Kirsch is an example of cherry-flavored brandy.

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

  6. 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.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Truffle)

  9. Calories 95 (Calories from Fat 65),


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