Although I already shared a recipe for white chocolate strawberry thumbprint cookies for Valentine’s Day last week, I couldn’t help but share another recipe that falls more into the “rich and decadent chocolate” category – especially since for those of us who suffer from peanut/nut allergies, it’s very frustrating to find any chocolate nowadays that isn’t processed in a facility with peanuts, tree nuts, and a number of other things. Fortunately, there are still a couple of brands that make regular milk or dark chocolate chips that are safe, so if you have a bag or two on hand you can easily whip up these tasty truffles. If you don’t like cherries, you can substitute strawberry or seedless raspberry jam, or even an orange marmalade if you like the combination of citrus and chocolate. However you make them, enjoy them with someone special, and have a happy Valentine’s Day!
- 6 ounces dark or semisweet chocolate
- 1/4 cup heavy cream
- 2 Tbsp unsalted butter
- 1/4 cup cherry jam
- 1 tsp cherry liqueur (or other fruit liqueur, or vanilla extract if you prefer)
- Pinch of salt
- 1/4 cup cocoa powder
Place the chopped chocolate in a medium-sized bowl.
In a small saucepan, scald the cream and butter (bring almost to a boil). Remove from the heat and pour over the chocolate. Stir until smooth.
Stir in the jam, extract, and salt. Place plastic wrap over the top of the bowl and let chill for about 2 hours or until firm.
Using a small scoop, form the chocolate into 1″ balls. Roll each ball in cocoa powder and then place back in the refrigerator until firm again.
Store truffles in an airtight container in the refrigerator up to two weeks. Makes 12-15 truffles.