Shall I tell you a secret about these fingerlicking good truffles? They’re dead simple to make while they look fancy as fuck. I know that some of you might get angry with me because I’m using canned sour cherries instead of fresh cherries, but hey, a student’s life is already expensive enough. Don’t hesitate to coat the truffles with white or pure chocolate shavings, the more different coatings you have the more fancy they become 😉
Watch the video recipe below:
100g cherries (I use canned sour cherries in syrup, but you could use stoned fresh cherries as well)
100g double cream
200g pure chocolate, cut into chunks
1 tbsp kirsch liquor
cocoa, chocolate sprinkles or chocolate shavings for decoration
In a saucepan, heat cream until boiling. Turn off the heat and add butter and pure chocolate. Let it stand for a few minutes, then stir until you have a smooth chocolate sauce.
Cover a baking tin (or any other rectangular tin) with cling film and pour in the chocolate sauce. Top with cherries, then wrap cling film over the sauce and chill for at least 4 hours (freeze for 1 hour if you’re running out of time).
Remove cling film, slightly wet a knife and cut into equal squares. Coat truffles with cocoa, chocolate sprinkles or chocolate shavings and keep them chilled in the fridge.