These candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.
- 1 lb 9 ounces semi-sweet dark chocolate, chopped, divided
- 2/3 cup cream
- 3 tbsp kirschwasser or other cherry liqueur (optional)
- 1/2 cup dried cherries, finely chopped
- 1/3 cup cocoa powder
- Garnishes like red sprinkles, dried cherries, red candy coating, etc
1. Place 9 ounces of chopped chocolate in a large bowl.
2. Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
3. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
4. Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
5. Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
6. Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
7. Temper the remaining pound of chocolate.
8. Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry. Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator.