Somehow during Christmastime, I end up adding a splash of alcohol to all my desserts…I don’t know why. It kind of just happens and the result is generally pretty amazing. For those of you who love a little kick to your sweets, today’s will really give you want you want. These spiked cherry truffles, although not exactly truffles, are soaked in vodka to really bring out a sourness in the cherries, and then they’re dipped in chocolate.
I used dark chocolate for my cherry truffles, but it does keep them fairly bitter. If you want something sweeter, I absolutely recommend using milk chocolate instead. Although I liked the taste of the dark chocolate with a drizzle of white chocolate, I know the combination of sour cherries and bitter chocolate isn’t for everyone, but it totally works! This is a great treat for people who don’t like super sweet desserts, and they’re easy enough to make that you can make a huge batch and divide them into cute little tins to give as gifts.
- Maraschino cherries, stems removed
- Vodka or other choice of alcohol (I used cherry vodka)
- Dark or milk chocolate
- White chocolate
First, remove any stems on your cherries. I purchased cherries with stems already removed.
Fill a bowl with a your choice of alcohol (I used cherry vodka), and add your cherries. They should be fully emerged in the alcohol. Cover with plastic wrap and store in the fridge for several days to allow the alcohol time to soak into the cherries (one week is ideal, but at least 24 hours would be my recommended minimum). That also depends on how strong you want them to be, so if you want a stronger alcohol flavor, leave them to soak as long as possible.
When you’re ready to make the truffles, remove the cherries from the alcohol and set on a paper towel. Roll them around to dry the outsides – this allows the chocolate to stick better. Line a baking sheet with parchment and set aside.
In one bowl or using the double broiler method, melt the chocolate. I heated mine in the microwave on a defrost setting in 30 second intervals, stirring in between, until the chocolate is completely melted. If too thick, add a teaspoon of vegetable oil until the chocolate reaches a dipping consistency.
Dip the cherries in the chocolate, coat them completely and use a fork or dipping tool to pull the cherries out. Let the excess chocolate drip off before placing them on the parchment. Repeat for all cherries and return the baking sheet to the fridge for the chocolate to harden.
I chose to dip a second time for a harder chocolate shell around the cherries. Remove the cherries from the fridge, repeat dipping in dark chocolate and return to the fridge again.
At this point, you can add any garnish to the cherries. I chose a sweeter white chocolate to drizzle on top of the heavier dark chocolate. I melted the white chocolate using the same method, added a little vegetable oil to thin it out, and poured the chocolate into a Wilton squeeze bottle. Then just drizzle the chocolate over the hardened dark chocolate truffles, and let them harden completely in the fridge before serving.
I recommend serving them cold, otherwise the chocolate may melt slightly if sitting out for too long. They make a delicious treat on your holiday table, and served alongside a good drink, these are amazing! Enjoy!