Recipe by An_Net
These are an essential for the truffle plate at Christmas. They take minutes to make and look great. Dipping in dark chocolate and then drizzling white chocolate over the top looks divine. You could also use red/green sprinkles for that festive touch.
Top Review by Chef summerlover
The final result on these was yummy, but the process of getting there was a little frustrating. I'm not sure if it's just my equipment (although it's new and good quality, so I can't imagine that being the problem), but once I got all these sticky ingredients in bowl, the 'whirrling' came to a standstill. I think next time (and there will be a next time!) I will process the coconut by itself, remove. Briefly process the remaining ingred (so the cherries are still chunky) and then stir everything together by hand. Also, we live in a small town and I could get my hands on neither extract or liquer so I subbed 2 tbsp of dry cherry jello powder. Worked like a charm!
- 50 g red glace cherries
- 1⁄3 cup condensed milk
- 2 cups coconut
- 2 teaspoons cherry flavored liqueur or 2 teaspoons cherry extract
- 220 g dark chocolate or 220 g chocolate, of choice
Directions See How It's Made
- Process the first 4 ingredients in a food processor until combined. Refrigerate for approx 30 minutes.
- Melt chocolate in a heavy pot over low heat or in a microwave; remove from heat.
- Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat or dip 1/2 only of the truffle in the chocolate mixture.
- Place on wax or parchment paper to set.