Sour Cherry and Dark Chocolate Truffles
My mothers day bakes always end up being the messiest undertakings of the year... I wonder why that is?? This was an especially fun bake for me today, well not really a bake because there was no baking involved, but still. The sour cherries I used in these truffles were grown on my own Cherry tree last summer and had been awaiting a dessert to champion in! Finally, these little beauties get their time in the spotlight! They really do make this dessert something else.
MY TOP TIPS FOR MASTERING THIS BAKE
#1 My number 1 recommendation for this recipe... splurge on some really good chocolate! Seriously, the chocolate makes this recipe, buy cheap stuff and you'll end up with cheap tasting truffles. (I used Nestle Plaistowe 75% dark chocolate.
#2 On that note, if you're not a huge fan of super dark chocolate, you can opt for a lower 45% or 40% dark chocolate, but I would recommend steering clear of milk or white chocolate for this recipe as it will end up very sweet.
#3 Let your truffles set at room temperature. It will take a little longer than sticking it in the fridge, but if you set the chocolate in the fridge it will sweat when you bring it out to serve it.
#4 I made these on a very cold day and things still got super sticky and messy! If your ganache becomes too soft to work with, simply return it to the fridge for a little while and then give it another crack. I made these on a very cold day, and even in the short time I was rolling the truffles, they melted enough that the texture of the surface was... spikey? I know that's a weird description, but you'll see what I mean. Don't stress about this! You won't even notice it once they're covered in cocoa powder.