Manischewitz Drunken Cherry-Espresso Truffles
A dark and moody truffle with a touch of espresso and wine soaked cherries.
Ingredients
- 8 oz bittersweet chocolate, roughly chopped
- 8 oz semisweet chocolate, roughly chopped
- ½ cup heavy cream
- ¼ cup dried cherries, roughly chopped
- 4 tbs Manischewitz cherry wine
- 1 tbs prepared espresso, cooled
- chocolate shavings, for coating
Instructions
- Place the chopped cherries into a small bowl and cover with the wine. Allow to sit at room temperature for about 30 minutes to an hour. The longer they sit, the more flavorful the cherries will become. Drain the cherries but reserve the liquid.
- Place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Turn off the heat and allow the cream to cool for 20-30 seconds. Pour the cream through a fine mesh sieve into the bowl of chopped chocolate.
- Whisk until the chocolate has melted and the mixture is well incorporated. Add three tablespoons of the reserved cherry soaking liquid and the prepared espresso. Whisk to combine. Set the mixture aside at room temperature for one hour.
- Line a baking sheet with parchment paper. Using two teaspoons or a 1¼ inch ice cream scoop to make rounded dollops of the chocolate mixture. Press a few cherry pieces inside each dollop and place on the prepared baking sheet. Refrigerate for 30 minutes.
- Using your hands, roll each dollop of chocolate into a small ball and coat in chocolate shavings. Refrigerate in an airtight container until ready to serve. Enjoy at room temperature.