Right, I’m not going to lie to you, these Cherry Brandy Truffles are a bit fiddly to make but they’re worth it. I personally love cherry brandy chocolates and always stockpile them at Christmas time but never thought to make my own. I also like chocolate truffles so I thought ‘why not merge the two’? Enter Indigo Herbs, I used their products to make my Mocha Walnut Slice a while back and as I liked the products so much (especially making my own chocolate) I decided to be cheeky and ask if I could use their products again AND bag a bunch of goodies for you my lovely reader. For your chance to win the Indigo Herbs ingredients required to make these Cherry Brandy Truffles, scroll down to the bottom of this post and follow the instructions on how to enter, the more actions you complete, the more chances you get to win.

Lets get back to the truffles shall we? Like I say these are a wee bit fiddly to make but not what I’d call ‘masterclass’ and due to the fact that you need to make these truffles in stages they take approximately 2 hrs from start to finish. Given the effort, and how gorgeous these delicious monster truffles are to look at, I’m considering making more and boxing them up as gifts this Christmas. This recipe makes 15 Cherry Brandy Truffles and after a slightly dodgy bit of maths I worked out that it would cost £5-6 depending on the cost of the additional ingredients such as maple syrup and brandy.

Just to point out that I used a silicone cake-pop mould to achieve the perfect rounded truffle, I have added a link here and an clickable image below to the mould  that I have at home, I’ve gotten heaps of use out of it now for cake pops, chocolates and doughnut balls so it was a good investment. If you did click on the link and make a purchase it will cost no extra to you but amazon would give me a few pennies for the link.

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Finest Cherry Brandy Truffles
Prep Time
2 hrs
 

A combination of cherry brandy liqueur chocolates and chocolate truffles, perfect made as a gift over the festive period or indulge yourself.

Servings: 15 truffles
Author: Glutarama
Ingredients
For the truffle centre
  • 150 g brown rice flour
  • 50 g raisins
  • 75 g cacao butter melted
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tsp cocao powder cocoa powder can be used as an alternative
  • 3 tsp acerola cherry powder
For the cherry filling
  • 15 frozen or tinned cherries
  • 2 tbsp brandy
  • 1 tbsp maple syrup
  • 2 tbsp cherry conserve
To coat and decorate
  • 300 g Organic Chocolate Starter Kit
  • 1 tbsp acerola cherry powder optional
  • 1 tbsp cacao nibs optional
Instructions
To make the brandy cherries
  1. Add your cherries to a bowl along with the brandy and maple syrup (if using tinned cherries in syrup there may be no need to add the maple syrup to sweeten)

  2. Soak the cherries in the brandy syrup mixture for at least 30mins, in the meantime crack on with making the truffle centre.

To make the truffle
  1. In a blender add the melted cacao butter, maple syrup, cherry powder, brown rice flour, extract and raisins. Blitz until you have a smooth dough

  2. Take pieces of the dough and press into your cake pop mould, do this 30x. Using a rounded kitchen tool or your thumb press a cherry sized indent into each piece of moulded dough to make a little cup shape

  3. Add a soaked cherry to 15 of the halves and spoon any excess brandy syrup into the moulded cup.

  4. In the remaining 15 cups add a drop of cherry conserve and pop into the fridge to set the truffle.

  5. Whilst waiting for the truffle centre to firm you can set to work making your chocolate [see packet instructions for details]

Making and coating your truffle
  1. Once chilled the truffle cups will pop out of their moulds easily. to seal the two halves together take a small pastry brush or handle of a teaspoon and paint one half of the truffle cup with a cherry in it with your melted chocolate.

  2. Take a truffle cup filled with cherry conserve and press down gently onto your painted cherry cup, repeat until all halves are stuck together.

  3. Return to the fridge to allow the chocolate paint to harden.

  4. Once hardened remove each truffle and dip into your remaining chocolate to coat, placing each coated chocolate on a silicone baking sheet or grease proof paper on a baking tray. Decorate with a topping of your choice and return to the fridge one last time to allow to set.

Here’s a shot from my Instagram account to show you the products you can win in my giveaway

Indigo Herbs – Products Giveaway worth £40

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