Truffle Cherries Recipe 465

Steps:

• In a small saucepan, bring the cream, butter and sugar to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. , Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm., In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set.

Steps:

• In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.
• With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.
• Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.

Steps:

• In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

Steps:

• In a small saucepan, bring the cream, butter and sugar to a boil; stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set. Yield: about 2 dozen. 1 serving (1 each) equals 57 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 11 mg sodium, 6 g carbohydrate, trace fiber, trace protein.

Steps:

• Soak cherries in brandy overnight. Drain well on paper towels.
• Mix cream cheese and cookie crumbs until blended. Shape into 48 (1-inch) balls. Gently mold cream cheese mixture around each cherry.
• Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Refrigerate 1 hour or until firm.