A combination of cherry brandy liqueur chocolates and chocolate truffles, perfect made as a gift over the festive period or to indulge in yourself. Crunchy feel-good chocolate coating with gorgeousluy rich cherry brandy middles. A gluten-free, dairy-free and vegan recipe for everyone this Christmas!
Equipment
- Bowl x 2
- Blender
- Cake Pop Mould
- Fridge
- Teaspoon
- Greaseproof Paper
- Baking Tray
Ingredients
For the truffle
- 50g Raisins
- 1 Tsp Vanilla Extract
For the cherry filing
- 15 Cherries (Frozen or Tinned)
- 2 Tbsp Brandy
- 2 Tbsp Cherry Conserve
Method
- Create the cherry brand fillings:
- Start by placing the cherries in a bowl along with the brandy and maple syrup (if using tinned cherries in syrup, there may be no need to add the maple syrup to sweeten, unless you'd like to!).
- Next, soak the cherries in the brandy syrup for at least 30 minutes.
- Create the truffle:
- In a blender, add the melted cacao butter (do this in a bain marie on a low heat if not already melted), maple syrup, cherry powder, brown rice flour, vanilla and raisins. Blitz until you have a smooth dough-like mixture.
- Take pieces of the dough mixture and press into the cake pop moulds, do this 30 times.
- Using your thumb, press a cherry sized indent into the middle of each piece of moulded dough to make a little semi-circle cup shape.
- Add one of the soaked cherries to 15 of the truffle cups and spoon any excess brandy syrup into the moulded cups.
- In the remaining 15 cups, add a drop of cherry conserve.
- Pop all 30 of the truffle halves into fridge to set.
- Create the chocolate coating & decorate:
- Whilst waiting for the truffles halves to set, make the chocolate coating. Use the Organic Chocolate Making Starter Kit, using the recipe method included in the packet to make the chocolate.
- Once the chocolate is made, the truffles should have set enough. They will pop out of the moulds easily.
- To seal the 2 halves of the truffles together, 1 part syrup cherry / 1 part cherry conserve - use the handle of a teaspoon as a sort of kitchen utensil paintbrush. Dip it in the melted chocolate and paint the truffle edges of the ones with the syrup cherries in.
- Then place a cup with cherry converse in it on top of the other half and gently press down. The chocolate acts as a glue for the truffles. Repeat, until all halves are stuck together.
- Return all truffles to the fridge to allow the chocolate paint to set.
- Once hardened, remove each truffle from the fridge and dip into the remaining chocolate to coat then place on a baking tray covered in greaseproof paper.
- Decorate with cacao nibs and more cherry powder and place back into fridge one last time to set!
- Eat and enjoy!
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