Chocolate truffles are no longer just for Christmas! Here is it, the end of July and I’ve found a few extra hours to craft some hand rolled cherry truffles. If you haven’t ever given this a try – and you love making decadent deserts – this project is for you.
The filling has the consistency of gooey fudge and the outside has just a little crunch to it. The secret is the amaretto (or almond extract) that you add to the filling. It’s also worthwhile to serve these truffles are room temperature, but be prepared to get chocolate on your fingers. These are not M&Ms!
Don’t those look great! I hope they last more than just a couple days.
Recipe: for the filling
- 1 cup dried cherries
- ½ cup Almond butter (paste)
- 1/8th tsp Sea Salt
- 1 tsp vanilla powder
- 6 large Medjool dates
- ½ cup cacao powder
- 1 oz Amaretto (or 1 tsp almond extract)
This one takes a little bit of preparation – you need to reconstitute the cherries and dates. With the cherries place just a little less than 1 cup on a jar and barely cover with water. Let it stand a few hours. Once rehydrated, remove from water and reserve. With the dates, if you’re using amaretto, pit them and cover with the ounce of amaretto. If you’re using the almond extract, add a little water and let them rehydrate a bit.
We’re going to use a mixer with the S-blade to create this filling. To start with, add the cherries (without the water) and dates (with the water) and blend. You want to really break these down before going further.
Once the mixture looks like really good jam, you want to add the other ingredients. Make an effort to mix the powder in before turning on the machine or you’ll get cacao everywhere. Once done, it will look like this:
At this point, you’ll want to cool it before rolling it into balls. I placed it in the fridge overnight.
While it’s still cold, you want to shape small spoonfuls into little round balls. I rub coconut butter on my hands and keep a little around so that the filling doesn’t stick so bad. Notice that in the following picture there are some that turn out smooth and others that are a little spiky. Well, the filling tends to pick up the coconut butter (oil) so you’ll get a feel for how often to replenish the coating on your hands.
Recipe: For the cacao coating
- ½ lb. Cacao butter
- ¾ cup cacao powder
- 4 Tbsps Agave syrup
- 1 tsp vanilla powder
Place the cacao butter in the dehydrator until it melts (or shave it and float a bowl of it in a hot water bath). After it’s melted, add the cacao and vanilla and stir toughly. Lastly, add the agave (if you like it really sweet (which I don’t) you’ll want to add a little more agave.
I melt the cacao butter in a 2 cup measuring cup so it’s a little steeper on the sides (more depth) so that when I dip the filling balls I can stretch the cacao butter a little further.
Using cold filling balls, place one on a fork and dip it in the warm cacao and remove. The cacao butter (coating) should harden fairly quickly around the cold filling. This should only take a few seconds. To get the chocolate coating fairly thick, you’ll want to dip it about three times.
In the end you get something like this…
… which you get to enjoy for lunches for a week or so! This recipe makes about 50 once inch (or smaller) truffles.
I hope you love these as much as I do.