INGREDIENTS

INSTRUCTIONS

Put the chocolate into a bowl over a pan of gently simmering water,
heat gently, stirring with a rubber spatula until the chocolate has
completely melted.
Take the bowl of chocolate off the pan of water and wipe the bottom
of the bowl, stir the chocolate for a minute or two to cool it down.
Meanwhile, put the cream in a saucepan and bring up to boiling point,
take off the heat. Pour the cream into the chocolate and stir until
smooth.
Stir in the kirsch and chopped dried cherries, mix together. Transfer
the mixture to another bowl, cover with plastic wrap and cool to room
temperature. Refrigerate for 3 hours.
Line a baking sheet with wax paper, fill a piping bag with the truffle
mixture and (using a plain nozzle) pipe little rounds onto the sheet.
Alternatively, use your hands to roll little pieces of the mixture
into balls and place these on the sheet (it is advisable to dust your
hands with cocoa powder first), refrigerate until hard. Line another
sheet with waxed paper and melt the chocolate for coating, in the
same way as you melted the chocolate for the actual truffle mix.
Use a dipping fork to dip each truffle into the chocolate, shake off
the excess as you bring it out. Dust the truffles with a little cocoa
powder and refrigerate for 15 minutes, until the chocolate sets.
Store the truffles between layers of wax paper in an airtight
container in the fridge for 3 weeks or in the freezer for 2 months,
make sure the container is tightly sealed.
Converted by MC_Buster.
NOTES : Makes 40
Converted by MM_Buster v2.0l.

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