Friday, November 24, 2006

Cherry Chocolate Truffles


Cherry Chocolate Truffles
[Makes 12]

12 poached cherries, drained

white chocolate ganache:
40 grams white chocolate, chopped (I used Lindt)
15ml cream

dark chocolate ganache:
150 grams dark chocolate, chopped (I used Callebaut)
60mls cream

edible red glitter, for dusting
edible gold glitter, for dusting

Make the white chocolate ganache:
Place the chocolate and cream into a small pan and over a low heat, keep stirring until chocolate has melted and the mixture has combined to form a smooth paste. Pour into a small bowl and allow to cool before storing in the fridge to harden.

Make the dark chocolate ganache:
Follow the same method as the white chocolate ganache.

Fill cherries:
Take small amounts of white ganache and roll into small cylinder shapes. Place this inside the drained cherries where you'd normally find the cherry stones. Store in the fridge until ready to proceed to the next stage.

filled cherries

You need the dark chocolate ganache to be firm. It's a good idea to use gloves for this stage as the chocolate is quite sensitive to heat.

Take tablespoons of the mixture and roll between your palms to soften slightly, then flatten it out to form a circle. Encase the cherries inside this ganache circle - roll it around your palms to form an invisible seal.

Place this on lined tray while you continue with the remaining cherries. Store them in the fridge to harden slightly.

Decorate Truffles:

Take two bowls and sprinkle some edible red glitter and edible gold glitter into each. Coat each truffle in the red before giving it a brief coating in the gold. When finished, place in the fridge until ready to serve.


Sliced in half, you should get three distinct tastes layers, the dark shell, the soft cherry and it's white core.


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  1. Haalo, I loved, loved, loved this recipe - not only the cherries look fantastic filled with the white ganache but they must taste heavenly.

    These would be a lovely Christmas gift for some dear friends of mine. Such an inspiration.

  2. That's beautifull!
    With the glitters it looks almost like chrismas decorations!

  3. What a great coincidence! I was setting out to make some cherry truffles this weekend and was just about to go looking for a recipe! I need look no further, these look great!

  4. Thanks so much Patricia - the cherries work well to offset the richness of the ganache. I think stuffing them and then dipping them into plain dark chocolate would be a good alternative.

    Thanks Plume - that's the look I was going for, Christmas baubles!

    Thanks Reb - hope the weather stays cool for you!

  5. Haalo, that looks absolutely delicious! I must give that a go next time.

  6. Absolutely breath-taking! What a wonderful way to combine cherries and chocolate! (in a much nicer way than those horrid cherry ripe chocolates too!!)

  7. Thanks so much Ellie! Maybe I can knock cherry ripe off the shelves?

  8. It would be nice if you listed the amounts in ounces, tablespoons, and teaspoons for us metric- challenged people. I have no idea of what the amounts should be!

  9. Anon - if it's okay for US cookbooks and magazines to ignore most of the world that uses metric, I consider it fair if I respond in kind. Metric isn't rocket science and all of these measurements can easily be converted to ounces or teaspoons if you bothered to look.


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