This comes from the 2009 Christmas Cookies publication. It calls for candied cherries, but I think you could use chopped dried cherries if the candied were not available.
- 12 ounces semisweet chocolate pieces
- 1/3 Cup whipping cream
- 4 teaspoons cherry brandy
- 2 Tablespoons finely chopped candied cherries
Line a baking sheet with wax paper, set aside. In a heavy saucepan, combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove from heat, cool slightly, stir in cherry brandy. Beat with an electric mixer on low speed until smooth. Stir in cherries. Chill about 1 hour or until firm.
Shape chilled chocolate mixture into 3/4 to 1 inch balls (we sell cookie scoops that make this easy to do!) Roll balls in cocoa powder, or finely chopped walnuts, or powdered sugar. Makes about 24 truffles. Store in an airtight container in the refrigerator. Let stand at room temperature about 10 minutes before serving.
You could also roll the truffles in any kind of chopped nut, or melted chocolate, or crushed cookies or candies.