Cherry Truffle


Rating: 4.22 / 5.00 (9 Votes)


Total time: 45 min

Servings: 1.0 (servings)

For about 40 pieces:












Instructions:

Drain morello cherries and steep in rum for 1 day.

Stir butter, powdered sugar & cocoa until smooth. Let the chocolate melt in a bain-marie and cool a little. Stir the chocolate into the fat-sugar mixture. Add almond kernels and rum baking. Leave to cool for about 30 minutes until firm.

Put the mixture into a piping bag with a star-shaped nozzle. Pipe about 40 walnut-sized rosettes onto a baking sheet lined with parchment paper. Form a cherry in the center of each. Leave the truffles to cool for about 1 hour. Melt 400 g white couverture and coat truffles with it. Allow the cooking chocolate to set. Allow remaining cooking chocolate to melt, decorate truffles with it.

Sprinkle with coconut flakes.

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