Chocolate Covered Cherry Cake Truffles Recipes

CHOCOLATE CHERRY TRUFFLES

Steps:

• In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.

CHOCOLATE-CHERRY CAKE TRUFFLES

Steps:

• 1. Bake cake as directed, after it comes out oven, break it up with a fork, and add your frosting while warm. I use a small cookie scoop and make several balls and place them on wax paper. You can use any flavor cake mix and frosting you like.
• 2. Melt your chocolate in microwave or a double broiler, and dip each one then put back on wax paper to dry. Immediately put sprinkles or nuts, etc. on top while still wet. I use both white chocolate and chocolate for dipping.
• 3. After they set about 10 minutes, you can place them in decorative boxes or dishes, one cake usually makes about 4 dozen.

CHOCOLATE COVERED CHERRY CAKE TRUFFLES

Steps:

• Preheat oven to 350* F
• Prepare cake mix as instructed on back of box. Once all ingredients are mixed together pour into a 9x13" cake pan. Bake in the oven for 35-40 mins until you can stick a toothpick in the center and it comes out clean.
• Let the cake cool for about an hour or so and crumble it into a large mixing bowl. Stir in the can of Cherry Cake Frosting. Make sure all the cake is coated with it. Put it in the fridge to cool for 2-3 hours (or overnight if you have time.)
• Once the cake is cooled off, pinch off a little piece of it and flatten it out. Take a maraschino cherry (dry them off before you use them) and place it in the middle of the flattened out filling and roll it into a ball. Do this until you have either ran out of cherries or ran out of cake.
• After you have made as many balls of dough as possible heat up the chocolate chips on low heat in a teflon based kettle. It may be a little thick after it is melted. You can thin it out by adding a tsp of vegetable oil at a time until it gets to your desired consistency. Dip the cake truffles in the chocolate and lift them out with a fork. Place on waxed paper to set and cool. Garnish with whatever topping you would like. I like to use shaved almonds on mine.

CHOCOLATE-COVERED CHERRY CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
• For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
• Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE

Steps:

• Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
• Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
• Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
• Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
• Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.

CHOCOLATE COVERED CHERRY TRUFFLES RECIPE

Steps:

• In a small saucepan heat heavy cream over low heat until warm. Add butter and cook until melted. Stir in gelatin powder until blended. Over low heat, add in white chocolate chips. Mix quickly until smooth. Refrigerate mixture for about 1 hour, until it begins to harden. Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes. Once firm, remove balls from freezer, and use your fingertips to shape smooth. Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.