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 Truffle Sweets "Drunk Cherry" Recipe
In light of certain events in life, we are in a romantic mood. I want to cook more dishes for joint candlelit dinners, from the series - "for two". Now I'm offering you a recipe for amazing truffles that you definitely won't want to share. Spicy, aromatic, bitter, with a subtle cognac note...
Course Desserts Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Desserts Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare all the necessary ingredients. Soak the pitted cherries overnight in 100 g of cognac.
    Prepare all the necessary ingredients. Soak the pitted cherries overnight in 100 g of cognac.
  2. Bring the cream to a boil. Pour over the chocolate.
    Bring the cream to a boil. Pour over the chocolate.
  3. Stir until the chocolate dissolves.
    Stir until the chocolate dissolves.
  4. Add the softened butter.
    Add the softened butter.
  5. Punch with a blender.
    Punch with a blender.
  6. Without stopping whipping, pour in 40 g of cognac.
    Without stopping whipping, pour in 40 g of cognac.
  7. Also add 50 grams of cherries from the brandy. The same punch.
    Also add 50 grams of cherries from the brandy. The same punch.
  8. The mass should become homogeneous.
    The mass should become homogeneous.
  9. Pour the ganache into a glass mold. Close the lid and refrigerate overnight to stabilize.
    Pour the ganache into a glass mold. Close the lid and refrigerate overnight to stabilize.
  10. Ganache after stabilization in the refrigerator.
    Ganache after stabilization in the refrigerator.
  11. Sprinkle the candy mold with cocoa powder. Take the alkalized one. This is a special cocoa powder treated with alkali. Have you noticed the sediment in the pot after making cocoa? At the same time, it will not alkalize - processing makes it completely soluble.From the point of view of appearance, it is more beautiful - its shade is rich brown. In terms of flavor and aftertaste, it is more intense.
    Sprinkle the candy mold with cocoa powder. Take the alkalized one. This is a special cocoa powder treated with alkali. Have you noticed the sediment in the pot after making cocoa? At the same time, it will not alkalize - processing makes it completely soluble.From the point of view of appearance, it is more beautiful - its shade is rich brown. In terms of flavor and aftertaste, it is more intense.
  12. Scoop a teaspoon of ganache.
    Scoop a teaspoon of ganache.
  13. Put one or two cherries in the center.
    Put one or two cherries in the center.
  14. Roll the ball. Roll in a bowl in cocoa powder.
    Roll the ball. Roll in a bowl in cocoa powder.
  15. Place the truffles on a tray.
    Place the truffles on a tray.
  16. Close the finished candies with a lid, put them in the freezer for 1 hour to stabilize.
    Close the finished candies with a lid, put them in the freezer for 1 hour to stabilize.
  17. Bon appetit.
    Bon appetit.
  18. Enjoy.
    Enjoy.
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