I absolutely love the combination of cherry and chocolate. There is a very good chocolate shop, The Chocolate Gourmet, in Shrewsbury and Ludlow and whenever I am in either town I can’t resist a visit. I always get both varieties of their cherry chocolates, 3 of each, and then I squirrel them away in the crockery cupboard so that I can treat myself surreptitiously when I am on my own in the kitchen. It is the little things in life that make us happy..
These truffles were inspired by the fact that I had a packet of sour cherries and a bottle of cherry brandy in the cupboard so I thought I would give them a go. They are very lovely, the problem now is that I have 16 truffles in the fridge that will need to be eaten in the next week. Life is sometimes so hard.
150ml double cream
75g 70% cocoa chocolate
50g dried sour cherries
3 tbsp cherry brandy
2-3 tbsp good quality cocoa
Place the cherries into a bowl and cover with the 3 tbsp of cherry brandy and leave to soak whilst you prepare the truffle mixture.
Chop the chocolate finely and place into a large shallow dish. Heat the cream in a small saucepan until almost boiling point and then pour the cream over the chopped chocolate. Stir very gently until the chocolate is melted and the cream and chocolate are combined. Add the cherries and the brandy. Stir to combine. Place the mixture into the fridge for a couple of hours to firm up.
Spread the cocoa onto a plate. Take a teaspoonful of the mixture and shape into a sort of craggy ball with another teaspoon by passing the mixture between the two spoons. Drop into the cocoa and turn until covered. Place onto a plate and repeat the process with the rest of the mixture. I ended up with 16 truffles from this amount.
Keep in the fridge and eat within a week.
They make very good presents to take to friends.