Cherry Chocolate Walnut Truffles Recipe

There’s just something magical about indulging in homemade chocolate cherry truffles; it feels like a little secret treat that’s been passed down through generations of dessert lovers. This recipe lets me channel my inner chocolatier with its blend of rich flavors, sweet cherries rehydrated in cherry brandy, and decadent chocolate that make every bite an exquisite experience.

Indulgent treats are my passion, and the texture-flavor combination is my No. 1 rule when making them.

Think about it: how often do you eat something that you positively love and that also happens to be good for you? When it comes to food, love and healthiness rarely go hand in hand.

My Cherry Chocolate Walnut Truffles are an exception. Antioxidant-rich cherries and heart-healthy walnuts are the only foods in these truffles that qualify as healthy.

Still and all, with a 72% cacao content, Scharffen Berger semisweet chocolate is one of my favorite chocolates, perfect for making truffles. Don’t skimp on the quality of your chocolate.

Ingredients

• Dried Cherries: Packed with antioxidants, fiber, and natural sweetness.
• Semisweet Chocolate: Provides rich flavor; contains antioxidants and some iron.
• Heavy Cream: Adds creamy texture; a source of fat and calories.
• Vanilla Extract: Enhances flavor; aromatic and naturally sweet.
• Chopped Walnuts: Adds crunch; rich in healthy fats and omega-3s.

Ingredient Quantities

• 1 cup pitted dried cherries
• 1/4 cup cherry brandy or water
• 8 ounces semisweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts
• Cocoa powder, for dusting

How to Make this

1. Rehydrate the pitted dried cherries by soaking them in cherry brandy or water for a minimum of 30 minutes. Drain the cherries well and set them aside.

2. In a bowl that can withstand heat, combine the semisweet chocolate, which has been finely chopped, and the heavy cream.

3. Put the bowl above a pot of water that is simmering (double boiler method) and mix until the chocolate is completely liquid and the combination is smooth.

4. Take the bowl away from the hot stuff and mix in the extract of vanilla.

5. Combine the saturated cherries and minced walnuts with the chocolate batter and mix well.

6. Refrigerate the bowl for about 2 hours or until the mixture is firm enough to handle.

7. Using a small cookie scoop or a spoon, portion out the chocolate mixture and roll it into small, even balls with your hands.

8. Spread a shallow dish with cocoa powder and roll each truffle in the cocoa to coat.

9. Position the truffles on a baking sheet lined with parchment.

10. Chill the truffles for 30 minutes more before you serve them. You want them nicely set and cool. Afterwards, keep the truffles in an airtight container in the refrigerator. They’ll stay fresh for about a week.

Equipment Needed

1. Heatproof bowl
2. Saucepan (for simmering water)
3. Measuring cups
4. Measuring spoons
5. Knife (for chopping chocolate)
6. Cutting board
7. Mixing spoon or spatula
8. Small cookie scoop or spoon
9. Shallow dish
10. Baking sheet
11. Parchment paper
12. Airtight container

FAQ

• Q: Can I substitute the cherry brandy with something else?A: Certainly. You may employ water or any other liqueur of your liking that is fruit-flavored.
• Q: How long do these truffles stay fresh?A: An airtight container will keep them in the refrigerator for up to 2 weeks.
• Q: Do I need to refrigerate the truffles before serving?A: Certainly. It is advantageous to cool the truffles for at least an hour. This practice facilitates them taking on a more solid form, as well as enhancing their taste.
• Q: Can I use milk chocolate instead of semisweet chocolate?A: Yes, however, the truffles will have a sweeter flavor, so you may wish to make adjustments to your taste.
• Q: How can I make the truffles nut-free?A: Omit the walnuts. Or substitute with a nut-free crunchy alternative, like crushed cookies.
• Q: Is it necessary to dust the truffles with cocoa powder?A: No, the cocoa powder is optional and mainly for aesthetic and flavor contrast.

Cherry Chocolate Walnut Truffles Recipe Substitutions and Variations

For cherry brandy: Use orange juice or water in its place for a non-alcoholic version.
When using semisweet chocolate: Use dark or milk chocolate, according to your preference for sweetness.
Use coconut cream, or for a lighter substitute, use half-and-half.
When making vanilla extract: Almond extract may be used in place of vanilla extract, resulting in a slightly different flavor, but one that is quite appealing in its own right. Simply omit the almond extract if you don’t have it on hand.
For walnuts: Replace with pecans or almonds if preferred, or omit for nut-free truffles.

Pro Tips

1. Use High-Quality Chocolate For the best flavor and texture, use high-quality semisweet chocolate. This will improve the overall taste of your truffles.

2. Fine Chop for Even Melting Ensure the chocolate is finely chopped. This helps it melt more evenly and quickly when using the double boiler method, preventing any graininess in the truffle mixture.

3. Consistent Cocoa Coating To achieve an even cocoa powder coating and avoid clumping, sift the cocoa powder into the shallow dish before rolling the truffles.

4. Chill Tools Before Use Chill your cookie scoop or spoon and your hands with cold water before shaping the truffles. This prevents the chocolate mixture from melting too quickly during handling.

5. Flavor Infusion Tip For a deeper cherry flavor, consider adding a small amount of cherry extract to the chocolate mixture along with the vanilla extract. This will enhance the cherry notes alongside the brandy or water-soaked cherries.