Red Wine Truffles with Dried Cherries
- Created By: Ty
- Inspired By: Hercules claiming that there's "lots of good food" at Bacchus's Cavern. - 1.19 - The Lure of the Lyre
- This recipe is based on Red Wine Truffles with Dried Cherries
- Yield: Makes approx. 40 truffles
- 3 1/4 cups bittersweet or semi-sweet chocolate chips*(I use Ghirardelli bittersweet chocolate chips)
- 1 cup red wine
- 1/4 cup butter*
- 1/4 cup honey
- 2 cups bittersweet or semi-sweet chocolate chips*(I use Ghirardelli bittersweet chocolate chips)
- 4 teaspoons shortening
- 1 cup dried cherries, chopped into small pieces
- For the truffle filling:
- Place chocolate chips in a large bowl and set aside.
- On low heat, melt together red wine, butter and honey in a saucepan. Pour over chocolate chips and stir until smooth.
- Cover with plastic wrap and refrigerate for at least 1 hour or until the mixture is slightly firm.
- Line a cookie sheet with parchment paper or waxed paper. Measure out about 1 tablespoon of the truffle filling, roll them and drop them onto the cookie sheet.
- Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.
- For the coating:
- Melt chocolate chips and shortening in a double boiler; stir until smooth.
- Place the cookie sheet with rolled truffle filling on one side and the bowl of coating chocolate in front of you. Line another cookie sheet with parchment paper or waxed paper and place a bowl of chopped dried cherries on the other side.
- Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the empty cookie sheet.
- Sprinkle with chopped dried cherries on top. Repeat till all the truffles are coated with chocolate and topped with dried cherries.
- Wait for coating to be firm before transferring into candy boxes or an airtight container.
- Leftover truffles can be stored in the refrigerator as long as they are kept in an airtight container to prevent moisture from seeping into the chocolate.