Black Forest Truffle Recipe

Makes: 10 truffles

Season: any, but extra special for Valentine’s Day

Prep Time / Cook Time: Prep - 5 minutes, Cook - 15 min

Active Time / Passive Time: Active - 20 min, Passive - 15 min & overnight

Total Time: 35 min & overnight

Nutritional Highlights:

“Fun Fact” / Tips & Tricks Section: ‍

• For an alcohol free version, sub apple juice to soak the dried cherries.
• Any dried fruit powder would work well as a coating, or cacao powder for an extra dark & decadent chocolate flavor!
  

Ingredients

For the Brandy Cherry Truffles

1/3 cup (1.5 oz, 42.5 g) dried cherries

1/2 cup (4 oz, 113 g) brandy (or apple juice)

1/4 cup (1.5 oz, 42.5 g) coconut milk

1/2 cup (4.5 oz, 127.5 g) maple syrup

1/2 cup (1.9 oz, 54 g) cacao butter, finely chopped

1 tsp (0.15 oz, 4.25 g) vanilla extract

1 cup (3 oz, 85 g) cacao powder, sifted

1/2 tsp (0.03 oz, 0.8 g) sea salt

For the Strawberry Coating‍

1/2 cup (0.4 oz, 11 g) freeze-dried strawberries, or any fruit powder

Instructions

Rehydrate the dried cherries in the brandy or apple juice by combining the two in a pot and bringing to a simmer until the liquid is completely reduced and cherries are plump. Transfer to a plate or bowl & set aside to cool.

While the cherries are cooking, sift the cacao powder into a bowl, set aside.

Using a medium heat-proof bowl, melt the maple, coconut milk, and cacao butter using a double boiler. Once melted, add the vanilla extract.

Take off the heat and add the sea salt and sifted cacao powder. Whisk in well ensuring no clumps.

Add the soaked cherries and mix well with a rubber spatula.

Place the bowl in the refrigerator overnight or until the texture is malleable but not too soft.

While the mixture is cooling, make a powder from the freeze dried strawberries by blending in a food processor or blender. You can also crush the strawberries in a zip-top bag with a rolling pin. Place in a shallow bowl or on a plate & set aside.

Once cooled, scoop the truffle mixture using a tablespoon or a 1 oz scoop onto a parchment lined sheet tray or plate (to keep from sticking).

Tip - Keep a glass of hot water nearby. When the dough begins to stick, dip the scoop into the hot water to rinse it off.

Roll each truffle into a ball (gloves are nice if you have them for this part!), then in the strawberry powder until well coated. Chill in an airtight container in the refrigerator until ready to enjoy.

The truffles can be stored in an air-tight container in the refrigerator for up to 2 weeks. Refresh with more dried strawberry powder if needed before serving.