Black Forest Cherry Truffles

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Ingredients

  • 3.5 100 g Dark couverture chocolate
  • 14 oz 400 g Milk couverture chocolate
  • cup 150 ml Heavy cream
  • tbsp 30 g Glucose syrup (or simple syrup)
  • 7 tbsp 10 cl Kirsch (cherry brandy)
  • 45 Chocolate truffle shells small, hollow chocolate balls
  • 45 Preserved sour cherries
  • White couverture chocolate to decorate
  • Confectioner’s sugar for dusting

Ingredients for 45 Pieces

Instructions

  • Chop up the chocolate and melt in a bain-marie.
  • Boil the cream with sugar syrup and let cool.
  • Flavor with kirsch and cream with a hand mixer.
  • Using a piping bag fitted with a star-shaped nozzle, fill the truffle shells partway with cream.
  • Place a cherry inside each one and cover with cream.
  • Shave white chocolate over the truffles and dust with confectioner’s sugar.

Notes / Tips / Wine Advice:

If you don’t have truffle shells available, you can pipe the cream right into paper candy cups.
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Course Candy
Cuisine Austria / European