This is one of those recipes that waited forever for its turn. My mom wrote it down a few years ago and I immediately liked it, but haven’t made it… until last weekend. I figured it was a perfect day to eat something chocolate-y (as any other day for that matter) and I was also looking for something easy and simple, but could make a cool gift to bring over to my friends. This is exactly that kind of dessert – only 5 ingredients and no-bake – chocolate truffles with a twist. Because everything is better with a cherry on top…or in this case, a cherry in the middle.

The only thing time consuming about these truffles is that the mixture needs to set for several hours in the fridge. Other than that, you can make them within half an hour altogether. They are just the right thing for any time – whether you are having friends over for a glass of red wine, you are craving something simple, but decadent or if you wish to make a dessert but your oven is busy.


I already said a few times how simple they are to make, but I yet have to convince you how GOOD they are. As if chocolate truffles wouldn’t be fabulous just like that, I wrapped a cherry inside each truffle. It really brought them to the next level! Imagine biting into a thick, rich chocolate fudge and then tasting the freshness of a cherry, with that tangy aroma that cuts through the chocolate perfectly and enhances the deep chocolate flavour. Chocolate and cherries go way back and for a good reason! You can control how sweet or bitter the truffles will be by choosing your favourite kind of chocolate, but I would suggest adding a really good quality one with at least 60% cocoa because the truffles really should be on the more bitter side.

preparation time: about 30 minutes, does not include cooling
makes: about 25 truffles

Ingredients for the truffles:
100 ml heavy whipping cream
50 g unsalted butter
250 g dark chocolate
Small pinch of salt
1 Tbsp rum or cherry brandy
1 Tbsp cocoa powder
Cocoa powder for coating
*Since cherries are not in season, I bought cherry compote. I drained the cherries well and dried them with a kitchen towel. If you are using fresh cherries, wash them, remove stems and pits and dry them well to get rid of any juice that might have poured out.

1. Pour heavy cream into a small saucepan, add butter and let it sit on the stove over medium low heat until it starts to simmer.

2. In the meantime, cut the chocolate into small pieces (or use chocolate chips) and put them into a heatproof bowl. Add just a tiny pinch of salt.

3. When the cream is up to a simmer, pour it over chocolate chunks and cover the bowl. Let it rest like that for about 2 minutes while the chocolate starts to melt.

4. After about 2 minutes, take a small whisk and patiently stir everything into a velvety smooth mixture. At first it will look really runny, but soon it will develop deep brown colour and will become thick and smooth. Add a tablespoon of rum or cherry brandy and a tablespoon of cocoa powder and stir everything one more time.

5. Put the mixture into fridge to cool for several hours or overnight. It needs to thicken in order to be able to form the truffles.

6. Just before you are ready to form the truffles, prepare the cherries – remove pits and dry them well. Sift about 3 tablespoons of cocoa powder into a small bowl. Take the truffle mixture out of the fridge and let it rest at room temperature for a few minutes.

7. Scoop about a tablespoon of chocolate mixture, flatten it with you fingers to place a cherry in the middle and then rolling it between your hands wrap tightly into a truffle. Put it into a bowl with cocoa powder and toss around until the truffle is well coated in the cocoa. Form all of your truffles the same way and place them on a flat surface covered with parchment paper and sprinkled with some additional cocoa powder.

8. You should store them in the fridge, but I prefer them softer so I like to leave them out of the fridge for a few minutes before eating. Pour yourself a cup of coffee or a glass of wine and enjoy these decadent truffles.

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