Cherry Almond Truffles

A sweet & chewy surprise enrobed in bitter dark chocolate 

Prep Time: 30 minutes
Makes: approximately 15 truffles
 
Main Ingredients:
250 grams (approximately 1 cup) almond paste chopped into 1 inch pieces or smaller
1/3 cup dried cherries, chopped
½ cup chopped dark chocolate or semi-sweet chocolate chips, melted
Chopped or slivered almonds for topping (optional)
 
Method:
Your almond paste will need to be soft enough to incorporate the dried cherries and roll into balls. As you handle the paste, it will likely soften, but if your almond paste is firm, heat it for 10-20 seconds in the microwave. Add chopped cherry pieces to the warmed or softened almond paste, working them in by folding the paste over by hand. When the cherry pieces are evenly incorporated, roll the paste into one inch balls.
 
If using a bar of chocolate, first chop it in to small pieces (see photo). In a double boiler, melt chocolate pieces or chips over medium-high heat until all pieces are melted and the chocolate is smooth. Alternatively, you can melt chocolate chips in a microwave safe bowl on medium-high for one minute and in 20 second intervals after that, stirring at each interval until the chips are melted and smooth.
 
While the chocolate is still warm, using a toothpick or small fork, pierce the almond paste ball and dunk in or spoon over melted chocolate to coat. You may need to give each truffle a gentle shake to remove excess chocolate.
After coating the truffle place them onto a parchment or wax paper lined cutting board. You may wish to add a small drop of chocolate to the top of each truffle to cover any holes.
 
Decorating small batches of 4-6 truffles at a time seems to work best and the nuts will adhere better to warm chocolate.
 
Allow these coated truffles to cool at room temperature for 20-30 minutes before enjoying or packaging.
Using small foil or paper confectionary cups, like mini muffin wrappers, will ensure that the truffles won’t stick together and that the almond pieces will stay intact.
 
Cooled truffles can be kept in the fridge, but they are best stored at room temperature to avoid any discolouration of the chocolate.
 
These make a tasty and special gift – especially if the receiver is a fan of chocolate and cherry together!