Chocolate, coffee and black cherry, all in one bite! These delectable truffles are frozen in steps, so that the black cherry sauce bursts perfectly with that first bite, every time. The sauce is just sweet enough, not too sweet. And the mixture of chocolate, coffee and almond butter makes quite a perfect truffle shell!
This recipe requires multiple steps, but it’s so worth it. Truffles with fillings are just that delicious. You need a number of tools for this recipe, including two different freezer molds: one large for the chocolate truffle and one small for the cherry filling. This set illustrates the different sizes for this recipe. You also need a blender and a microwave-safe bowl.
The first step is to prepare the filling. Frozen black cherries and maple syrup mix in a blender until smooth. Next the filling is frozen in the smaller of the two molds. it's important not to fill the inserts in the mold completely because the filling will expand in the freezer.
The filling freezes for 4 hours or overnight. Once frozen, prepare the chocolate truffles. Add the chocolate and remaining tbsp of maple syrup in a microwave-safe bowl. Microwave on high for 20 seconds at a time to mix and watch for burning. Continue to heat in 20-second intervals until fully melted. Remove from the microwave and mix with the almond butter, coffee and water. Stir well until completely smooth and lump-free. Let sit to cool and thicken for 20-30 minutes.
Then remove the cherry sauce from the freezer. Make the truffles using the larger mold. Carefully fill each mold halfway only.
Remove each piece of frozen cherry sauce and add to the chocolate molds so that they’re in the center of the truffle. Then fill the rest of the truffle molds with chocolate, though, again not to the very top, as they’ll expand in the freezer. Smooth the top with a knife or the bottom of the spoon. Freeze overnight.
When the truffles are frozen, let them sit at room temperature for 1 hour before serving, in order to defrost the sauce.
Perfect chocolate-coffee truffles with black cherry filling! Enjoy, and leave a comment below if you try it. Or tag me on Instagram if you post it!
Chocolate, coffee and black cherry, all in one bite! Delectable truffles with a black cherry sauce that bursts perfectly with that first bite, every time.
16 Hours 45 Minutes
5 Minutes
16 Hours 50 Minutes
Step 1
Mix black cherries and 1 tbsp maple syrup in a blender until smooth, using a tamper if necessary. Once smooth, carefully pour the cherry sauce into the smaller mold. Make sure not to fill each mold completely, as the sauce will expand as it freezes. Place mold in the freezer, and freeze overnight.
Step 2
Once the sauce is frozen, prepare the truffles. Add the chocolate and remaining tbsp of maple syrup in a microwave-safe bowl. Microwave on high for 20 seconds at a time to mix and watch for burning. Continue to heat in 20-second intervals until fully melted. Remove from the microwave and mix with the almond butter, coffee and water. Stir well until completely smooth and lump-free. Let sit to cool and thicken for 20-30 minutes.
Step 3
Remove the cherry sauce from the freezer. Make the truffles using the larger mold. Carefully fill each mold halfway only. Remove each piece of frozen cherry sauce and add to the chocolate molds so that they’re in the center of the truffle. Then fill the rest of the truffle molds with chocolate, though, again not to the very top, as they’ll expand in the freezer. Smooth the top with a knife or the bottom of the spoon. Freeze overnight.
Step 4
When the truffles are frozen, let them sit at room temperature for 1 hour before serving, in order to defrost the sauce.
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