Thursday, March 31, 2016

Black Forest Chocolate Truffles

The Black Forest
Black Forest Cake Day (March 28) came and went, and I was so caught up in other holidays that I totally forgot to post this recipe for Black Forest Truffles.

Black Forest cake is the English name for the German dessert Schwarzwalder Kirschtorte or “Black Forest cherry torte.” Black Forest cake is made of several layers of chocolate cake with whipped cream and cherries between each layer. The cake is then decorated with whipped cream, maraschino cherries, and chocolate shavings. In some traditional recipes, sour cherries are used between the layers and a Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake. In the U.S., alcohol is usually not used. However, in Germany the liqueur is a mandatory ingredient otherwise, the cake can not legally be sold under the Schwarzwalder Kirschtorte name.

The following is a great recipe for a variation of Black Forest Cake--Black Forest Truffles! These are really good, and as always the flavor will depend on the chocolate --and in this case, also the cherries--that you use.


3 cups dark chocolate, chopped
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped dried bing cherries
2 tsp almond extract
Cocoa powder

In saucepan over another saucepan over simmering water, melt chocolate with condensed milk. Remove from heat, and add cherries and almond extract.
Chill in refrigerator for two hours.
When firm, shape with hands into one-inch balls and coat with cocoa (roll the balls in the cocoa).
Chill in refrigerator for 1 hour.
Remove truffles from refrigerator for 1/2 hour before serving.

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