White Chocolate Cherry Truffles. Smooth creamy center, lovely cherries and a hint of Kirsch make these truffles dreamy.
Happy New Year!! Can you believe we are almost half way through January, where is this month going? I thought things slowed down in January. The snow is rolling in so I have been checking travel sites for deals to warmer climates. Though I love those travel sites they sure know how to mess with a persons head, one day the same vacation will be $$ and the next this much $$$. I wanted my mom to see one I was looking at and it was an extra $300 per person on her computer, WTH is that about?
You would think with a possible vacation coming up I would lay off the sinful desserts but the more I refrain the more I dream about them, it’s a sickness I swear, lol. One nice thing though about trying to refrain is I begin to dream about all the wonderful treats I am missing out on and then I begin to crave delectable goodies and then I make them again. This pattern has brought me here today with these deliciously rich and creamy White Chocolate Cherry Truffles.
[social_share/] I’ve said it before and I will say it again, the way most females get excited over a jewelry box is how I get excited over a truffle box. The excitement of not knowing what the flavors will all be and of course the finding out is the best part. That first bite of the outer shell snapping as you continue tasting the smooth and creamy flavored center. Its an entire experience and one I could repeat for a lifetime happily.
For these White Chocolate Cherry Truffles I started with the ganache, white chocolate, heavy cream and Kirsch (cherry flavored liquor). Stuffed in the center is a Michigan Dried Cherry (any dried cherry will do). Then each truffle is enrobed in a silky coating of white chocolate and then garnished with another dried cherry. The White chocolate is always sweet and creamy, the dried cherry adds a little tart and the Kirsch adds a little sophistication.
Whether you’re looking for a treat for yourself or friends these truffles are a fabulously rich dessert that everyone will love. Enjoy! Stacey
White Chocolate Cherry Truffles
- 12 oz white chocolate finely chopped or chips
- 1/2 cup heavy whipping cream
- 2 Tbsp Kirsch liquor
- 30 dried Michigan cherries or dried cherry of choice
- 1 lb white chocolate melted
- 30 dried cherries
- Put chocolate in medium bowl.
- Heat heavy cream to just about boiling.
- Pour heavy cream over chocolate, let sit 30 seconds.
- Stir is small circular motions until cream and chocolate are fully combined.
- Add in Kirsch and stir until well combined.
- Let cool completely.
- Using a small scoop, (I used scoop size 100 which is equivalent to a scant Tbsp) scoop small balls of ganache and lay on parchment line cookie sheet.
- Repeat until all ganache is scooped.
- Next press a dried cherry into each and with cold hands roll each into a ball.
- Let set in refrigerator for minimum of 20 minutes, couple of hours is best.
- When ready take truffles out of refrigerator 5-10 minutes before coating.
- Melt chocolate in small bowl.
- Using a fork dip each truffle, making sure completely coated and lay on parchment lined cookie sheet.
- Add one dried cherry to top before chocolate dries.
- Repeat until all truffles are made.
- Store in cool dry place in airtight container or refrigerator.
nicole (thespicetrain.com) says
I’ll take a box of truffles over jewelry any day as well – especially these truffles, they are incredible!
Glad someone else out there gets it Nicole. Thank you! Take care.
Cheyanne @ No Spoon Necessary says
Lol… boxes of truffles and boxes of jewelry are a pretty close call in my book! These truffles look divine, Stacey! White chocolate is my jam, so white chocolate and cherry truffles sounds just heavenly! Gimme! Cheers, my dear!
Hi Cheyanne, So glad you like the truffles. Thanks so much. Take care.
Tried the recipe and the ganache never thickened enough to hold a shape. Any suggestions?
Hi Ben! Sorry to hear the ganache is not holding a shape. 12oz of chocolate + 1/2 cup heavy cream is the proper ratio to accomplish this but I can appreciate sometimes a recipe doesn’t go as planned, I’ve been there. Here are some suggestions – 1. did you let the ganache cool completely? it makes a difference, this can take hours. 2. You can try refrigerating your mixture, this may help the chocolate set up properly. 2. If still no luck you can try by adding additional white chocolate, you can do this by adding 3 oz at a time to the ganache, microwave the mixture (30 second intervals) until its just warm enough to melt the new chocolate and it mixes into the existing ganache when stirred with a spatula, then let set until completely cool. Also check and make sure you bought heavy cream and not half & half, I only mention it because I’ve done it ;-), they look alike and are usually next to each other at the store. I hope one of these suggestions was helpful. Take care.
Carol Smith says
Question: Do you think this ganache would make a good cake filling?
Yes, please see other response 😉
Carol Smith says
Hi! Do you think this would work as a kirsch cake filling, perhaps with some modification?
Hi Carol, Thanks for the question. Yes, this would be delicious in a cake. You are right about the modification. I would recommend 12 oz white chocolate 5 Tbsp of heavy cream. Spread onto cake layer once it cools down and stiffens up a bit but do not wait until it is completely cooled or it may be too stiff. If this happens microwave it for a few seconds and give it a good stir. Another tip would be to pipe a border of buttercream around the outside edge of your cake layer so the ganache stays in place 😉 .
The original truffle recipe calls for more heavy cream because the ganache balls are refrigerated and then dipped in white chocolate, so the centers can be a bit softer. But for a cake filling it will need to be a bit stiffer so it holds in place on its own.
Happy Baking! 🙂