Sunday is Mother’s Day. But you knew that…right? Well, if you didn’t, I promise not to judge. In fact, I’ll do you one better – I’ll give you an idea of something delectable you can make that for your mom, grandmother, or whoever you want to recognize and celebrate, is sure to adore.
I’m talking about chocolate truffles, because yes, it’s cliché that women love chocolate, but it’s a cliché that I am more than happy to perpetuate, because at least in the case of this woman, and the women in my family, chocolate is a very beloved ingredient. And when it comes to chocolate, I find that there are few things as universally crowd pleasing as a truffle.
And even better, truffles can actually be really easy to make, like these Chocolate Cherry Truffles. The center, or ganache contains just 5 ingredients – bittersweet chocolate, heavy cream, dried cherries, balsamic vinegar, and a pinch of salt. The vinegar and salt may seem like unusual ingredients, but they both really bring out the chocolate flavor. The balsamic vinegar adds depth and seems to make the chocolate chocolatier, while the salt makes everything more pronounced.
And I make the truffle even easier by enrobing rolled balls of the chilled ganache in my cheater’s chocolate coating. I call it cheater’s chocolate coating because it doesn’t involve tempering, which can be tricky. Instead, I melt together chocolate with a bit of vegetable shortening. It’s the same trick I use for my cookie dough truffles and it works like a charm. It sets up with a beautiful sheen. And to make it a little more festive, I drizzle the top with some candy melts. I chose pink to give a nod to the cherry filling, but you could use any color that strikes your fancy.
Adapted from Dash Magazine
-22 ounces semi-sweet chocolate (I used Trader Joe’s Chocolate Callets, which are amazing and I absolutely love, but if you’re working with a standard chocolate bar, you’ll want to break it into pieces.), divided
-3/4 cup heavy cream
-1/2 cup dried cherries, finely chopped
-2 tablespoons balsamic vinegar
-1 tablespoon vegetable shortening
-4 ounces Wilton Candy Melts
Begin by making the ganache. In a small saucepan over medium heat, combine 14 ounces of the chocolate and cream. Stir until the chocolate is melted and smooth. Stir in the cherries, balsamic vinegar, and salt.
Pour the mixture into an 8-inch square baking pan, then refrigerate until set, about 2 hours.
Ounce the ganache has set, Use a melon-baller or sturdy 1-tablespoon measuring spoon to scoop balls of the chocolate mixture. Place balls on a cookie sheet lined with parchment paper or a silpat and return to the refrigerator for about a half an hour, or until firm.
Add remaining chocolate to a microwave safe bowl along with the shortening. Microwave on 50% power for 30 second intervals, stirring in between, until chocolate is melted.
Remove the balls of ganache from the refrigerator and using a fork, spoon or candy dipping tools dip the ganache balls in the melted chocolate, allowing the excess to run off before placing back on the baking sheet. Repeat until all the ganache balls have been dipped.
Place the candy melts in a microwave safe bowl and microwave on 50% power in 30 second intervals until melted, stirring between cooking time. Pour into one corner of a plastic food storage bag. Snip off the tip of the corner to turn it into a piping bag and drizzle candy melts over truffles in desired pattern.
Refrigerate truffles for at least 2 hours before serving.