Cherry truffles are a gorgeous mix of rich chocolate and sharp fruit, perfect as a grown up sweet treat. Savour them with either a cup of good coffee or a little night cap of the alcoholic kind once the younger family members are in bed! These cherry truffles are baked so there’s none of the usual rolling trouble and they can be whipped up in minutes, perfect for a last minute food gift for friends. Pop them into boxes and hand out for birthdays or around Christmas time to your favourite people.
- 150g (5oz) toasted flaked almonds
- 85g (3½oz) plain flour
- 100g (4oz) golden caster sugar
- 50g (2oz) butter
- 500g (1lb 2oz) plain chocolate, 50% cocoa solids only, roughly chopped
- 2 large free-range eggs
- 2-3tbsp brandy or kirsch
- 225ml (8fl oz) double cream
- 225g jar maraschino cherries, well drained and roughly chopped
- you will need
- 20cm (8in) square cake tin, base lined with tinfoil
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Coarsely grind the almonds, flour, caster sugar and a pinch of salt in a food processor. Melt the butter in a saucepan over a low heat, then add 150g (5oz) of the chocolate, stirring gently until melted.
Remove from the heat and add the eggs one at a time, whisking well between each addition. Mix in the almond mixture, spoon into the tin and spread evenly. Bake for 15 to 20 minutes. Drizzle with the brandy or kirsch and leave to cool in the tin.
Bring the cream just to the boil and add the remaining chocolate. Stir until melted then add the maraschino cherries. Spoon over the truffle base, then chill until set. Cut into little squares using a hot knife.