Chocolate-Cherry Truffles

Makes 48
Prep 60 m
Chill 60 m
Stand 720 m

Ingredients

Coatings (optional; see Note):

Directions

  1. 1 of 1 Line 8-inch square pan with foil. Mix cherries, 2 teaspoons brandy, 2 teaspoons vanilla in plastic food-storage bag. Let stand at room temperature for at least 12 hours or up to 2 days.

Food Processor Method:

  1. 1 of 1 Place chocolate in processor fitted with metal blade. Heat cream in saucepan until tiny bubbles form around edge. Pour over chocolate; let stand 10 seconds. Whirl until smooth. Add butter, remaining brandy and vanilla. Process until smooth.

Non-processor Method:

  1. 1 of 3 Pour heated cream over chocolate in bowl; let stand 1 minute. Add butter, remaining brandy and vanilla; whisk.
  2. 2 of 3 Pour chocolate mixture into prepared pan; smooth top. Refrigerate at least 1 hour or until firm.
  3. 3 of 3 Lift foil and chocolate from pan. Cut into 48 equal pieces. Working with 1 piece of chocolate and 1 cherry at a time and keeping remaining chocolate refrigerated, press each piece of chocolate around 1 cherry. Roll quickly between hands into a ball (mixture will be very soft). Roll truffle in one of coatings; place on waxed paper-lined baking sheet and refrigerate.

To give or serve:

  1. 1 of 1 Reshape, reroll in desired coating; place in paper cups.

Note:

  1. 1 of 1 Quantity for each coating is enough for the 4 dozen truffles.
Nutrition Information for Chocolate-Cherry Truffles
Servings Per Recipe: 48
Per Serving: 1 g pro., 80 kcal cal., 6 mg sodium, 1 g fiber, 3 g sat. fat, 8 mg chol., 5 g Fat, total, 8 g carb.