This recipe is perfect for Valentine's Day or any other time you are need of some serious chocolate! I use a blend of milk chocolate and dark chocolate because I'm not overly fond of dark chocolate, but I think all dark chocolate would work fine, too. For this batch I used the big bars of Belgian Chocolate from Trader Joes. And my trick for chopping the chocolate is to put it in a zip lock bag and wack it with a meat mallet until it is broken in small chunks!
Chocolate Cherry Truffles8 ounces chopped dark chocolate
4 ounces chopped milk chocolate
3/4 cup heavy cream
1/2 cup chopped dried cherries (or cranberries)
2 Tablespoons sifted powdered sugar
1 teaspoon almond extract
chopped almonds or additional powered sugar to roll the truffles in
Scald the whipping cream in a heavy pan until boiling. Remove from the heat. Add the chocolate and let it set for a minute to soften the chocolate. Then blend until melted. Stir in the 2 tablespoons powdered sugar, almond extract, and the dried cherries.
Put the pan in the refrigerator for about an hour until the chocolate starts to get firm but is not solid. Take a spoonful of the chocolate and with the spoon try to roll it into a shape like a ball. Drop the chocolate into the chopped almonds or powdered sugar. Roll it around until the truffle is partly covered. Then you can use your hands to finish shaping the truffle. (Note: your hands can get very messy doing this and the less you have the touch the chocolate the better. Be warned that you'll probably have to wash your hands several times.) If the chocolate gets too soft put it back in the frig; if it is too hard let it stand at room temperature.
Makes about 30 truffles.
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