dried cherries soaked in whiskey...

[Brodder FoamyMugs]

then drizzled caramel and covered in left over dark dark chocolate ganache then rolled in cocoa then recoated in more caramel and more ganache and more cocoa and then powdered sugar (all this left over from making my Bavarian black forest cake) are just sinful.

I used dried pitted bing cherries and I soaked these in whiskey, brandy and a touch of grenadine so each cherry was a bit different from the previous one.

I thought I had only enough to make a dozen of these.
I made 23!! And I have over 200 spiked bing cherries in the freezer still.

Oh what to do...what too do.
(I know my editor is going to find this post and demand I send here some truffles too).

But problem is that the caramel tends to leak out if the truffles get too warm so I rolled them again and again in cocoa and sugar.
The got a hard crust on them in some parts...but over all. HEAVEN!!


Only way to improve on truffles would to be to invent a valium based chocolate caramel rum creme to fill them with. Imagine getting those from your pharmacist...
Only one before sleep...RIGHT....

[Elyssanda]

Complete receipe please so we can try 'em too.
please
please
please
please

[Jasmy]

Leave out the caramel and I'll take 2 dozen!!

[Ddemons Ddemise]

once again.. i cant figure out what that says .. but..
i suddenly have an overabundance of drool in my mouth.. so i guess its good XD

[Brodder FoamyMugs]

Recipe is easy.
Learn to make a ganache (that's melting dark dark chocolate in thick cream) suggest Food Channel for this.
Cooling it so that you can manipulate it and roll it is the object of the ganache.

Fillings are easily done. Make a raw ball of the ganache (be sure to dip hands in ice water every time you handle the ganache- you want a ball about half the size of a golfball or slightly smaller than a ping pong ball. (should be about 1 oz chocolate ganache).

Flatten it in you palm with thumb to make room for filling. Close up the ganache and roll lightly in palm of hand to seal it.

Drop into plate of cinammon or cocoa (some folks like hot pepper like cayenne or chipolte powder mixed into their cocoa- it's awesome but an acquired taste).

Roll it around.

If making double layered truffles (these are the big ones)
Scoop same amount of ganache and flatten twice as thin.
Roll chilled previous truffle in the coating then wrap the chocolate ganache wrapping around it.
Seal it and roll in cocoa, sugar or cinnamon as desired.

Fillings can be raspberry jam thickened and spiked with brandy.
Caramel with choclate melted into it.
Dried pitted cherries that you soaked in your favorite liquor. (Be sure you drain them on paper towel after you soak them over night) you want them as dry as possible when doing assembly!

Be sure to wash hands often and have everything ready so you can do it in an assembly line production method.

Look up truffles (not the fungus) at godiva for examples, then goto Food Channel dot com and look up their recipes.
Adapt to your own likes and have fun.
The best fun are the accidents that you just can't present to guests or pack and send as a gift go onto a plate and into fridge.
Brew some coffee and get plate...put on a classic feel good movie and ejoy the chocolate and coffee.
Do not, I repeat do not try to take the last truffle from a woman.
You will lose body parts dear to you or at least be refused use of them for a long while...

Lastly- do not tease your editor about truffles. She errr they can get very vengeful...

[Brodder FoamyMugs]

thickening fillings is done by making a simple syrup and adding cornstarch to it when it's hot and then the flavored filling and the liquor. Stir often until it's thick enough that it's a bit thicker than jam.

This takes experimentation.

BTW you can fill dark chocolate truffles with white chocolate ganache too, but I usually flavor that since I'm no real fan of white chocolate, just the nice feeling it give when it melts in your mouth.


RESPECT the chocolate...let it melt in your mouth for full effect. Do not chew it!!!