Boozy Cherry Truffles

Chef and cookbook author, Robin Asbell stopped by with a recipe idea that combines your love for chocolate and a fun boozy cocktail into one delicious dessert. It’s the perfect homemade gift you can surprise your sweetheart for Valentine’s Day.

Boozy Cherry Truffles
Makes 50 small truffles

8 ounces dark chocolate, chopped
1/2 cup coconut milk (the thick part)
2 teaspoons vanilla , for plain truffles
1/2 cup dried cherries
1/2 cup Cognac or Brandy
8 ounces dark chocolate, chopped
Chopped nuts
Powdered sugar
Colored sugars


1. If using cherries, soak the cherries in the booze before starting. When soft and plumped, squeeze them out and chop the fruit, and reserve the liquor.

2. Chop the chocolate. Place the coconut milk in a small pot and bring to a boil. Take off the heat and dump in the chocolate, let stand for a couple of minutes before stirring. When all the chocolate is melted, stir in the vanilla or 2 tablespoons of the liquor from the cherries.

3. Scrape the chocolate mixture into a storage container, cover, and refrigerate until firm, at least 3 hours.

4. Prepare a large storage container for the truffle scoops. Scoop the ganache into portions, then roll between your palms for a nice round shape. Place in the storage container and chill for at least half an hour.

5. Line a sheet pan with parchment. Melt chocolate in a double boiler and dip the truffles, using a fork to lift each one out of the chocolate, shake off extra chocolate, and place on parchment. Decorate with a sprinkle of sugar or nuts. Alternatively, skip the melted chocolate coating and simply roll in coatings.

6. Refrigerate until time to serve, keep tightly covered.

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