These Dark Chocolate Truffles are rich and creamy with the aftertaste of cherry. I gave a box of these truffles to a close friend for his birthday, and later that evening he called me: “Oh my God, these Dark Chocolate truffles are soooo good, I can’t believe how wonderful they are. Words simply cannot describe how rich, creamy and perfect they are. Thank you for a wonderful indulgence.”

Step 1: Ingredients:

1 cup Heavy cream

8 ozs. Dark chocolate, chopped, HIGH Quality Chocolate

2 Tbsp's. Unsalted butter, room temp.

1-2 Tbsp's. Baileys® Chocolate Cherry Liquor, or any liquor you desire

Coatings:

Cocoa powder

Toasted nuts

Melted chocolate

Shaved chocolate

Etc.…

Step 2:

Break up the chocolate and place in a food processor bowl.

Step 3:

Pulse the chocolate between 15-18 pulses, or until the chocolate is in small pieces.

Step 4:

After the the chocolate is in small pieces, I place it in a heat proof bowl, then weigh it to make sure I've 8 ounces. Set the bowl of chocolate aside.

Step 5:

In a heavy duty small saucepan, add the whipping cream.

Step 6:

Over low heat, bring whipping cream to a boil.

Step 7:

Stir the whipping cream while it comes to a boil, making sure it doesn't scorch.

Step 8:

When the whipping cream comes to a low boil, remove from heat.

Step 9:

Immediately pour the whipping cream over the chocolate in the bowl. Shake the bowl or a slight mix, just to the make sure all chocolate is immersed in hot whipping cream.

Step 10:

Rest the bowl undisturbed for 2 minutes, allowing the chocolate to melt.

Step 11:

The mixing is important part when making truffles; starting at the center of the bowl, gently whisk the chocolate and cream together in a circular motion. Keep the circle of movement small at first.
You will feel the ganache begin to emulsify, where the chocolate and cream come together as one homogenous mixture. It will start to feel heavier. As soon as this pudding-like mixture comes to the surface, slowly work your whisking circle out towards the edge of the bowl.
Continue whisking until the mixture is smooth and fully emulsified, like a thick pudding. The whisk will leave track marks in the surface at this point.

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Step 12:

Cool mixture to 108°F, test with an instant-read thermometer.

Step 13:

Once the mixture cools to 108°F, add butter and flavoring, stirring to combine.

Step 14:

Stirring in the butter, making sure it's completely incorporated and smooth.

Step 15:

When adding the liquor, start wit 1/2 tbsp. stirring in until incorporated and smooth. At this this, I taste the ganash and adjust the liquor to taste.

Step 16:

Cover the ganache with plastic wrap and refrigerate for 1 hour, or longer, until the ganache is firm. Or, allow the ganache set overnight at room temp. I prefer to let the ganache sit overnight in the refrigerator, as flavors intensify.

Step 17:

When scooping the ganache use a small melon baller or a tablespoon, I use #70 scoop which equals 1 tablespoon.

Step 18:

When the ganache is firm enough, scoop 1 level tablespoon ganache into your hand.

Step 19:

And now for the MESSY part: Working quickly, as the heat of your hands softens the ganache; roll the ganache into a ball, (size of a small walnut).

Step 20:

Drop the truffle ball into the coating(s) of your choice. Evenly coating the entire ball.

Step 21: Toppings:

I used GHIRARDELLI CHOCOLATE 100% UNSWEETENED COCOA and I also toasted the pecans to coat the truffles.

Step 22: Toasting Pecans:

To toast the pecans, pre-heat your oven 400 °F. Line a rimmed cookie sheet or jellyroll pan with parchment paper.

Step 23:

Spread pecans in a single layer of nuts on sheet. Bake 4-6 minutes, or until golden and have become fragrant. Every few minutes, shake the sheet to mix the nuts, to help avoid dark or burnt spots.