Best Cherry Pom Poms Truffles Recipes

CHOCOLATE CHERRY TRUFFLES

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.

PILLSBURY'S CHERRY POM-POMS

Steps:

• Combine flour, baking powder, oil, jello, pudding mix, egg yolks, milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut.
• Shape into balls, using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites, then in remaining coconut. Place on ungreased cookie sheets, pressing down to flatten.
• Bake at 350 for 15 to 18 minutes or until delicately browned.

CHERRY CHOCOLATE TRUFFLES WITH COCONUT

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla and cherry extracts. Stir the ganache until it is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in shredded coconut. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

CHERRY-CHOCOLATE TRUFFLES

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.

TRUFFLE CHERRIES

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.

PECAN AND CHERRY CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pecans on a rimmed baking sheet and bake until browned and toasted, 8 to 10 minutes. Let cool completely, then chop very finely.
• Put the bittersweet chocolate, semisweet chocolate, vanilla, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium-low heat until the cream is steaming and the butter has melted; pour over the chocolate, then let sit for 5 minutes. Whisk together until the chocolate has melted and the mixture is smooth. If there are any bits of unmelted chocolate left, microwave in 30-second increments, stirring after each, until smooth. Add the pecans and cherries and stir to combine.
• Cool the mixture to room temperature and then cover with plastic wrap and refrigerate until the mixture is firm but still pliable enough to scoop and roll, about 3 hours.
• Spread some sugar on a plate and line a baking sheet with parchment paper. Shape heaping teaspoons of the chocolate mixture into balls and then roll in the sugar to coat. Store in the refrigerator.

CHERRY TRUFFLES

Steps:

• Process the first 4 ingredients till combined in food processor.
• Melt chocolate and dip each pompom so only half is coated.
• Refrigerate.

GINGER TRUFFLES

Steps:

• Pulverize the biscuits in your food processor until fine crumbs.
• Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
• Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
• Spread on a tray and refrigerate until you can easily roll it into small balls.
• Put the balls on baking paper, and return to fridge overnight.
• Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
• NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.