Cherry cognac truffles

Ingredients

Truffles

25 grams (0.88 ounces) dried cherries
20 grams (0.71 ounces) cognac #1
100 grams (3.53 ounces) chocolate 54%
15 grams (0.53 ounces) glucose syrup
100 grams (3.53 ounces) whipping cream
20 grams (0.71 ounces) butter
10 grams (0.35 ounces) cognac #2
45 grams (1.59 ounces) chocolate 54% for glazing
freeze-dried cherry for sprinkling (optional)
cocoa powder for sprinkling (optional)

Equipment

Mixing Bowls
Use different sizes for varied steps. Stainless steel is ideal for maintaining consistent temperature.
Saucepan
A thick-bottomed one ensures even heat distribution and prevents scorching.
Wooden Spoon
Perfect for stirring without transferring heat, keeping your hands safe.
Teaspoon
Helps you make uniformly sized truffles. You can use a melon baller for larger ones.
Baking Sheet
Line with parchment paper to prevent sticking and for easy cleanup.
Microwave-safe Bowl
Ideal for melting chocolate. Keep a close eye to avoid burning!

Instructions

Step 1

Step 1: Pre-soak the dried cherries in **20 grams (0.71 ounces) of cognac** overnight. Tip: Use a small bowl and ensure all the cherries are submerged.

Step 2

Step 2: Combine the **100 grams (3.53 ounces) of whipping cream** with **15 grams (0.53 ounces) of glucose syrup** in a saucepan. Bring to a boil. Tip: Stir continuously to prevent the syrup from sticking to the pan.

Step 3

Step 3: Add **100 grams (3.53 ounces) of chocolate 54%** to the boiling mixture. Stir until it becomes smooth and emulsified. Tip: Ensure all the chocolate is melted completely.

Step 4

Step 4: Add **20 grams (0.71 ounces) of butter** and **10 grams (0.35 ounces) of cognac** to the mixture. Whisk well. Tip: Add the butter in small pieces for easier melting.

Step 5

Step 5: Cover the mixture with plastic wrap, pressing it directly onto the surface to avoid air bubbles ("in contact"). Let it crystallize overnight at around 15C (59F). Tip: Ensure the surface is fully covered to prevent skin formation.

Step 6

Step 6: Dry the pre-soaked cherries with a paper towel. Tip: Make sure to blot all excess moisture.

Step 7

Step 7: Using a teaspoon, scoop the chocolate mixture and shape it into small balls. Place a cherry in the center of each ball. Tip: Wearing gloves can make shaping the chocolate easier.

Step 8

Step 8: Cover each truffle with melted **45 grams (1.59 ounces) of chocolate 54% for glazing**. Roll in cocoa powder and freeze-dried cherries if desired. Tip: Use a fork to dip and roll the truffles for a smoother coating.

Servings

Treat yourself to these divine truffles in so many ways!

With Coffee: Pair these creamy delights with a hot cup of espresso or cappuccino for a mid-afternoon treat.
Gift-Worthy: Wrap these truffles in a beautiful box or jar with a ribbon for a loving handmade gift 🎁.
Dessert Spread: Serve on a platter with an assortment of other confections at your next gathering 🍰.
Wine Pairing: These truffles are a match made in heaven with a glass of deep red wine or rich port 🍷.

Variations

Craving a healthier twist? 🌱 We've got you covered!

Gluten-Free: This recipe is already gluten-free, so indulge without worry!
Vegan: Replace the whipping cream with coconut cream and use vegan butter and chocolate. Swap the cognac for a splash of orange juice for an equally delightful twist 🍊.

Faq

How do I melt chocolate without burning it?
Use a microwave-safe bowl and microwave in 15-second intervals, stirring each time until smooth.
Why is my truffle mixture not setting?
Ensure you've allowed enough time for crystallization at the right temperature. Chilling in the fridge can also help.
Can I substitute other fruits for cherries?
Absolutely! Try using dried cranberries or apricots for a unique twist 🍒🍑.
How long do these truffles keep?
Store them in an airtight container in the fridge for up to two weeks.
Can I use milk chocolate instead of dark chocolate?
Certainly! Just remember, it will alter the flavor and sweetness of the truffles 🍫.
What's the best way to dip truffles into chocolate?
Use a fork or a dipping tool and let excess chocolate drip off before setting on parchment paper to harden.