Coatings (optional; see Note):


  • 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:

  • 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:

  • Pour heated cream over chocolate in bowl; let stand 1 minute. Add butter, remaining brandy and vanilla; whisk.

  • Pour chocolate mixture into prepared pan; smooth top. Refrigerate at least 1 hour or until firm.

  • 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:

  • Reshape, reroll in desired coating; place in paper cups.


  • Quantity for each coating is enough for the 4 dozen truffles.


Store in airtight container in refrigerator for up to 2 weeks. To give or serve: Reshape, reroll in desired coating; place in paper cups.

Nutrition Facts

80 calories; 5 g total fat; 8 mg cholesterol; 6 mg sodium. 8 g carbohydrates; 1 g protein;