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Smooth, creamy chocolate with bits of cherries inside a dark chocolate shell. These Chocolate Cherry Truffles are a rich, decadent treat.
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Chocolate Cherry Truffles

Smooth, creamy chocolate with bits of cherries inside a dark chocolate shell. These Chocolate Cherry Truffles are a rich, decadent treat.
Prep Time15 mins
Cook Time10 mins
Setting Time1 hr 5 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Candy
Keyword: Chocolate Cherry Truffles
Servings: 50 truffles

Ingredients

Truffles

  • 3/4 cup heavy whipping cream
  • 2 tablespoons butter
  • 1/2 tablespoon light corn syrup
  • 1/8 teaspoon salt
  • 6 ounces milk chocolate I use Nestle milk chocolate chips
  • 6 ounces dark chocolate I use Nestle dark chocolate chips
  • 10 ounce jar maraschino cherries

Coating and Decor

  • 10 ounces dark chocolate
  • 1 1/2 tablespoons coconut oil
  • ~1/4 cup dark cocoa powder
  • 6 ounces red candy wafers
  • 1 tablespoon cherry juice from jar of maraschino cherries

Instructions

Truffles

  • Remove maraschino cherries from the liquid, reserving liquid. Chop cherries finely.
  • Place milk chocolate and dark chocolate into a medium to large sized heat safe bowl. Set aside.
  • In a small sauce pan on stove top over medium heat, stir together heavy whipping cream, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Once boiling, pour mixture over chocolate chips. Cover bowl with plastic wrap and let sit for 5 minutes.
  • Remove plastic wrap and whisk until smooth. Then stir chopped cherries into chocolate mixture.
  • Place bowl in refrigerator for 15 minutes, then stir well. Place bowl back in refrigerator for another 15 minutes, then stir well.
  • Again, place bowl back in refrigerator, but stir after 5 minutes. Repeat the cooling, then stirring, every 5 minutes until chocolate is firm enough to form into balls. This will take 10-15 minutes total.
  • Once firm, form chocolate into about 1" round balls. Place on parchment paper or silicone mat. Put formed balls in refrigerator for at least 20 minutes (you may can keep the balls in the fridge for up to 24 hours, but if you do this put them in a container that seals, or cover them in plastic).

Coating

  • On a working surface lay out a large piece of parchment paper or silicone baking mat.
  • Place dark chocolate and coconut oil in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until chocolate is melted and smooth.
  • Remove balls from refrigerator. Use a fork to roll balls, 1 or 2 at a time, through melted chocolate. Use fork to pick up coated balls so that excess chocolate drips off balls into bowl. Place coated balls on parchment paper or silicone mat. Once you have coated a few balls, dust cocoa powder lightly over truffles (you can do this with a mesh strainer or sifter).
  • Place red candy wafers and cherry juice in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until wafers are melted and smooth. Drizzle over truffles.
  • Let truffles sit for 30-60 minutes before serving or storing.