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Homemade Black Forest Cherry Truffles with Kirsch

Prep
5 min
Bake
30 min
Total
35 min
Makes
60

Ingredients

  • ½ cup75 gcherries
  • 5 tbsp75 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 2 ¾ oz75 gmilk couverture chocolateCouverture is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 4 oz110 gdark couverture chocolate
  • 1 ¾ tsp12 gglucose syrupA clear, thick syrup that keeps sugar from crystallizing. In the US use light corn syrup; in the UK, liquid glucose.
  • 2 tbspkirschOptional. A clear cherry brandy. In the US use kirsch (kirschwasser); in the UK, kirsch.
  • 1 traychocolate truffle shellsReady-made hollow chocolate spheres that are filled with ganache and closed to make truffles. In the US and the UK, chocolate truffle shells are sold online.
  • 10 ½ to 17 ½ oz300 to 500 gwhite couverture chocolatetempered

Method

  1. Purée the cherries (with the kirsch).

  2. Bring the heavy cream and glucose syrup to a boil & pour it over the two couverture chocolates. Let it stand for 2 minutes, then stir thoroughly until smooth.

  3. Add the cherry purée to the ganache and blend everything together once more.

  4. Let the mixture cool to room temperature, then pipe it into the truffle shells. Let them set overnight.

  5. Pipe white couverture chocolate from a piping bag onto the openings of the shells to seal them. Let the caps set firmly.

  6. Coat the truffles twice in white couverture chocolate and garnish them with shaved dark couverture chocolate.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/black-forest-cherry-truffles/