Recipe from the Essential Canadian Christmas Cookbook,
by Lovoni Walker
My sister and I made these truffles for my mom as part of her christmas present this year. They were amazing! Quite addicting actually. Admittedly we did pour a little extra brandy in them.
What you'll need
1/4 cup Brandy
1/2 cup Red glazed cherries, finely chopped (plus extra for decorating)
1/4 cup Whipping cream
1/4 cup Butter
200 g Dark chocolate, chopped
200 g Milk chocolate
1. Combine brandy and 1/2 cup of cherries in small bowl and let stand for 15 minutes.
2. Stir cream and butter in small saucepan on medium-high heat until butter is melted; remove from heat. Add dark chocolate and stir until melted.
3. Stir in cherry mixture. Scrape mixture into small bowl. Chill for 1 to 2 hours, stirring occasionally, or until mixture is thick but not hard.
4. Drop rounded teaspoons of mixture onto parchment-lined baking sheets; chill for about 1 hour or until firm enough to roll into balls. Do not overchill or balls will be too hard to roll. Roll into balls and place on the same baking sheet; chill for 30 minutes. To make rolling easier, wipe hands with dry cloth to remove chocolate in between rolling balls.
5. Melt the milk chocolate by placing chocolate in a medium stainless or heatproof glass bowl. Place bowl over small saucepan of simmering (not boiling) water, ensuring bowl is not siting in water. Stir for 2 to 3 minutes or until chocolate is almost melted. Remove bowl from heat and continue to stir until chocolate is smooth and completely melted.
6. Dip each ball in melted milk chocolate and place on parchment-lined baking sheet. Top with a piece of cherry before chocolate sets; chill.