Black Forest Cherry Truffles
Ingredients
- 3.5 100 g Dark couverture chocolate
- 14 oz 400 g Milk couverture chocolate
- ⅔ cup 150 ml Heavy cream
- 1½ 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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