Yields approximately 1 dozen truffles
-3/4 cup heavy whipping cream
-8 ounces semisweet chocolate (I used 68% cacao), chopped
-1/4 cup butter
-1/4 cup pomegranate cherry juice
-2 tablespoons pomegranate liquor (I used Pama, which is equally good in cocktails)
-Melted chocolate for dipping or a mixture of 2 tablespoons cocoa powder and 1/4 a cup pulverized freeze dried pomegranate seeds
Heat heavy cream until a film forms on top. Add the semisweet chocolate, butter, cherry juice concentrate and kirsch, and stir until a homogenized mixture forms. Pour into a container with a lid and chill until the mixture has firmed up.
One mixture is firm, scoop truffles using a melon baller. (I found I had the best success when I heated my melon baller under tap water, and subsequently dried it off before scooping). Dip in either melted chocolate or roll in the cocoa powder mixture.
Note: I learned the hard way that the latter is probably not appropriate if you’re planning on mailing the truffles as they arrived at my destination melted. They are fine though if you are not planning on shipping them half way across the country.