Cherry Truffles
The holiday season is upon us and these cherry truffles are so festive and perfect for your holiday table.
Ingredients
Dough:
- 6 eggs
- 1 cup white sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoon poppyseeds
Cream:
- 1 cup heavy whipping cream very cold
- 5 tablespoon powder sugar
- 1 tsp vanilla extract
- 3 tablespoon sour cream
Toppings and filling:
- ½ can sweet cherries
- 16 oz chocolate chips
- 1 teaspoon Crisco
- extra chocolate or sprinkles for topping
Instructions
- Preheat oven to 350°F
- In a bowl of an electric mixer with a whisk attachment on high-speed froth your eggs, turn down the speed, and in a steady stream add in 1 cup of sugar. Bring up speed and beat to a creamy consistency.
- In a separate bowl combine dry ingredients 1 cup of flour, ½ teaspoon of baking powder, 2 tablespoon poppyseed, and lightly stir. Using a sieve sift the flour onto eggs.
- Using a spatula fold the flour into the eggs, until all incorporated.
- Prepare a baking sheet with parchment paper, then pour cake batter evenly on the baking sheet, spreading to all corners.
- Bake for 15 minutes and until golden brown or until a toothpick comes out clean.
- Remove from the oven and let the cake layer cool.
- While the cake layer is cooling prepare your cream. In a bowl of an electric mixer beat 1 cup of very cold heavy whipping cream on high speed until it starts to hold its shape then add in 5 tablespoon of powder sugar, 1 teaspoon of vanilla. Once incorporated add 3 tbs of sour cream 1 spoon at a time.
- Once your cake layer has cooled cut with a serrated knife into cubes and place in a mixing bowl with a paddle attachment and mix with your cream until the dough becomes moldable.
- To prepare your cherries strain the cherry juice and let cherries either lay on a paper towel or in a sieve (extra juice will cause your truffles to not close well and be wet). If your cherries are large cut them in half.
- A great way to add flavor to these truffles is soaking the cherries in vodka. In a bowl add drained cherries and pour vodka over and let sit for 15 minutes the drain. This step is optional.
- Using a cookie scoop, scoop batter into hands and form an indent in the middle stuff with cherry and close by pinching the dough around the cherry. Roll dough into a ball using the palm of your hands applying pressure with one hand and molding with the other.
- Place all formed and filled truffles on a plate or baking sheet into the freezer to set for about 10-15 minutes this will make dipping into chocolate easier.
- While truffles are setting in the freezer melt 16 oz chocolate in a double boiler or microwave, add in 1 teaspoon of Crisco this will make your chocolate thinner and easier to coat your truffles.
- Once your truffles are cooled use a fork or a stick poke into the truffle and then dip into melted chocolate, lightly tap off excess chocolate off of the truffle, and place back onto the baking sheet. Repeat with all the truffles.
- Once all truffles are coated in chocolate add any dry toppings if you choose to then place them into the refrigerator to set. If you choose to drizzle with chocolate melt more chocolate and place into a zip bag and drizzle on truffles.
Notes
Store these truffles in an air tight container in the refrigerator.
They can be made a day or two in advance but not much more because of the cherry in the middle.
They can be made a day or two in advance but not much more because of the cherry in the middle.