Chocolate Cherry Truffles with Coconut Drizzle
Votes: 1
Time: 4 hours 45 minutes
Complexity: easily
Quantity: 18 - 24 truffles
Complexity: easily
Quantity: 18 - 24 truffles
Chocolate-cherry truffles with coconut sprinkles - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g bittersweet or semi-sweet chocolate
- 1 cup heavy cream
- 1 tbsp (15 g) unsalted butter
- A pinch of salt
- 1/2 tsp vanilla extract
- 2 tsp cherry extract
- Coconut flakes for sprinkling
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Recipes with similar ingredients: semi-sweet chocolate, chocolate, cream, vanilla extract, cherry extract, coconut flakes
Cooking the dish according to the recipe:
- Cut the chocolate into pieces and place in a heatproof bowl.
Combine the cream, butter, and salt in a saucepan. Place the saucepan on the stove and heat the mixture over medium heat, but do not bring it to a boil. Pour the mixture over the chocolate and let it sit until the chocolate is completely melted, about 10 minutes.
Stir with a silicone spatula or whisk until smooth. (If necessary, melt the chocolate in the microwave, stirring every 20 seconds.) - Add vanilla and cherry extract to the chocolate mixture and stir until smooth. Transfer the chocolate cream to a baking pan and refrigerate for 3 hours or overnight, until set.
- Using a tablespoon, roll 18-24 balls of chocolate cream, then roll in coconut flakes. Place truffles Place on a parchment-lined baking sheet, cover with plastic wrap and chill until firm, at least 1 hour or overnight.
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