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Serves Makes 18 truffles | Prep Time | Cook Time

Why I Love This Recipe

The perfect bite sized truffle to have around the house or to bring wrapped nicely for a dinner party. These truffles are seemingly easy to make and give a little extra kick for any holiday treat or just because you deserve it!

Ingredients You'll Need

12 ounces good quality milk chocolate
½ cup heavy cream
1 cup water
2 tablespoons cherry Brandy
Butter for lining pan
½ cup sugar
¼ cup water
2 tablespoons Kirsch
18 cherries with stems
Good quality cocoa
10 ounces good quality semi-sweet chocolate, melted


Place 12 ounces chocolate into ovenproof bowl. Place in 200 degrees oven for 10 minutes. Remove from oven and stir. Chocolate will be lumpy. Return to oven for 10 minutes more. Remove and stir until smooth.

Heat cream in double boiler over 1 cup boiling water. When bubbles appear, remove from heat. Gradually pour the cream into melted chocolate, beating with a wooden spoon until dark and shiny. Return chocolate mixture to double boiler. Cook over medium high heat over boiling water, stirring constantly for 15 minutes. Add 2 tablespoons cherry brandy. Cook and stir 10 minutes more. Remove from heat. Cool 5 minutes. Spread quickly in a buttered 8 inch square pan. Chill overnight and reserve.

Combine sugar and water in small saucepan stirring until smooth. Bring to boil over high heat. Cool and add Kirsch. Place syrup in bowl and add cherries. Marinate 1 week or more.

Take a teaspoon of truffle and pat into flat pancake. Place one cherry in center and enclose truffle around cherry. Refrigerate. Continue with remaining truffle and cherries. Roll in cocoa. Enjoy at room temperature.

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