Power Truffles

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.

Leave a Comment