Finest Vegan Cherry Brandy Truffles
A happy marriage of cherry brandy liqueur chocolates and chocolate truffles, perfect made as a gift over the festive period or indulge yourself. These are gluten free and dairy free too nobody need miss out this festive period.
Servings: 10 truffles
Calories: 237kcal
Ingredients
For the truffle shell
- 10 gluten free digestive biscuit(s) broken into small pieces
- 35 g dried cherries
- 40 g butter or butter alternative (I use Flora plant butter) melted, I use Flora Vegan Blocks of butter
- 1 tbsp golden syrup (corn syrup)
- 1 tsp cocoa powder
For the cherry filling
- 10 Maraschino cherries (cocktail cherries)
- 2 tbsp cherry conserve
- 1 tbsp brandy
To coat and decorate
- 180 g dark chocolate use a dairy free option
Instructions
To make the brandy cherries
- Add your cherries to a bowl along with the brandy and cherry jam.
- Soak the cherries in the sweet jam and brandy mixture for at least 30mins, in the meantime crack on with making the truffle centre.
To make the truffle
- In a blender add the melted butter, golden syrup, cocoa powder, digestive biscuits and dried cherries. Blitz until you have a sticky dough.
- Take scoops of the dough (I use a ½ table spoon to get the right size scoop) and press into your cake pop mould, do this 20x. Press the mixture flat with a teaspoon.
- 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
- Add a soaked cherry to 10 of the halves and spoon any excess brandy syrup into the moulded cup.
- In the remaining 10 cups add the remaining cherry conserve and brandy syrup and pop into the freezer for 10mins to set the truffle.
- Whilst waiting for the truffle centre to firm you can set to work melting the dark chocolate. Do this by heating in the microwave or in a bowl over boiled water to keep melted.
Making and coating your truffle
- Once chilled the truffle cups will pop out of their moulds easily. to seal the two halves together using the handle of a teaspoon dipped in chocolate and paint each half of the truffle cup with a cherry in it with your melted chocolate.
- Take a truffle cup filled with cherry conserve and press down gently onto your painted cherry cup, repeat until all halves are stuck together.
- Return to the freezer to allow the chocolate paint to harden.
- 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. Now pop into the fridge to allow to set.
Nutrition
Calories: 237kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 154mg | Fiber: 3g | Sugar: 16g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 3mg