because what is life without good food?

Chocolate Cherry Cabernet Talking Truffles

Chocolate Cherry Cabernet Talking Truffles

These truffles are very noisy. They keep talking to me. Waking me up in the middle of the night. Interrupting me while I’m trying to work.

Maybe they got lonely after I dipped them in chocolate on Friday evening, then we went away for the weekend, but my gosh, now they won’t STOP talking!

Hush you noisy things. Let me work. No, I can’t eat truffles all day long. I must have lunch sometime. And in the deep dark depths of night I should be SLEEPING for gosh sakes! I have to work in the morning!

No, I haven’t time for a truffle now … I have to run to the store … can’t you wait?

Gosh such pester-some truffles these are. So insistent on making me eat them! Are you sure you want them in your kitchen?

Chocolate Cherry Cabernet Talking Truffles

Yes, you do. You really do. With a nice glass of red wine. Honestly, right now I feel like I never want to live without them. I am savoring every little bite, slowly, deliberately, holding it on my tongue to make that creamy dark chocolate cherry taste last as long as I possibly can … they can just keep on talking …

Chocolate Cherry Cabernet Talking Truffles

Truffle Filling:

  • 2.5 oz. of good quality dark chocolate, melted (I used Ghirardelli 70% dark chocolate for the filling)
  • 5 chocolate graham crackers
  • 1/2 cup sour cherries, pitted (I thawed some cherries that my dad had frozen from his cherry tree … so they were kind of soft and small and squished down into the cup a lot. I suppose you could use sweet cherries as well, but I like the tartness with the dark chocolate … if you use fresh ones, you may want to increase the amount.)
  • 3 oz. light cream cheese
  • 1/4 cup cabernet (I think it would also work well with shiraz or merlot or malbec or some other dark, dry red wine)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper (yes, trust me, the cayenne adds just a tiny bite that goes SO well with the chocolate, the wine, and the cherries …)
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 3 teaspoons of dark unsweetened cocoa powder

For dipping:

  • 1 and 1/4 bars of good quality dark chocolate, for dipping (I used Green & Black’s Organic 70% chocolate bars.)

Directions:

  1. First make the filling. Put the graham crackers in a handi chopper or food processor and process until they are powdered. Add the cherries and process until the cherries and crackers form a paste.
  2. Put the cherry mixture in a bowl and stir in the remaining filling ingredients. Cover the bowl and set it in the refrigerator (or set it outside if it’s frigid outside like it is here!) for a couple hours to chill well.
  3. Spray your hands with cooking spray and form the sticky mixture into balls. This is a little tricky and sticky, and you may have to wash your hands and re-apply the cooking spray a few times. (I am thinking I may have to invest in some truffle molds one of these days … ) Set them on a tray as you finish the balls.
  4. Chill the truffle filling balls in a freezer (or outside!) for at least a couple hours or overnight.
  5. Time for the dipping! Line a tray or baking sheet with waxed paper. Melt the dipping chocolate over a double boiler or in the microwave. To melt it in the microwave, break the chocolate into small chunks in a bowl. Microwave on high for 60 seconds. Stir. Microwave for 30 seconds. Stir. A lot. If it’s not melted yet, microwave another 30 seconds, then stir again.
  6. Carefully roll the truffle balls in the melted chocolate with a spoon, then set them gently on the waxed paper, leaving a little space between your truffles.
  7. Once the chocolate has set, transfer the truffles into a covered containers and store in the fridge, somewhere in the back. Set something in front of them to hide them because you might have a hard time resisting these little chocolates.

Chocolate Cherry Cabernet Talking Truffles

This recipe was shared at Trick or Treat Tuesdays, Totally Tasty TuesdaysIt’s a Keeper Thursdays, Tastetastic Thursdays and Full Plate Thursdays.

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7 responses

  1. Holy Yum! :) Even just the THOUGHT of these speaks loudly to me, I can’t imagine if they really existed in my house :) AWESOME post!!

    February 28, 2012 at 5:51 pm

  2. And I’ll say it again….. Have I told you lately that I ♥ you, Ann? I don’t know whether to laugh or cry! Actually, your truffles are SCREAMING at me! Anything at all with the chocolate-cherry combo has my name written all over it, and now you’ve gone and added Cabernet! What’s a crazy ole broad s’posed to do? Huh? Chocolate (((hugs))) and a bottle of Cabernet… :)

    February 28, 2012 at 6:06 pm

  3. You know what, we should get them out of your hair. Let them come bother me for awhile. I promise I’ll take good care of them.

    February 28, 2012 at 6:42 pm

  4. Oh my that sounds decadent with the cayenne pepper, wine and cream cheese. Any left?

    February 28, 2012 at 10:50 pm

  5. I have some cookies in the pantry that won’t shut up too. :) Please stop by Foodie Friday and link up too!

    March 2, 2012 at 12:52 pm

    • Ann

      Heading over there now! Thank you for the invite :)

      March 2, 2012 at 1:13 pm

  6. What an elegant treat, I sure hope some of those are for me. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    March 3, 2012 at 9:58 am

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