We’re starting February off with a chocolate bang! These truffles are so easy to make and are a heartfelt gift to surprise someone with this Valentine’s Day. Don’t sleep on the dried cherry center! We think it really brings everything together. Experiment with other mixins like nuts or other dried fruits. The mixture is great stuffed into fresh raspberries too! Makes about 20 truffles.
- Two 3.5 ounce containers of GDF Fresh Plain Sheep’s Milk Cheese, room temperature
- 6 ounces bittersweet chocolate, chopped
- 1/4 cup plus one teaspoon of powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened cocoa powder, sifted
- 1/4 cup dried tart cherries
Start by melting the bittersweet chocolate over a double boiler making sure the top bowl doesn’t touch the simmering water below. Stir the chocolate until it’s melted and smooth then remove from the heat and set aside to cool for a bit.
In the meantime, whisk the sheep’s milk cheese, sugar and vanilla together until fluffy. Then whisk in the melted chocolate until everything is combined. Cover and chill for an hour until the mixture is firm.
To make the truffles, take a heaping teaspoon of mixture and flatten it out in your hand. Press one or two dried cherries into the center and form the rest of the mixture around it. Roll between your palms to form into a ball. Roll the ball in the cocoa powder until coated on all sides. Chill finished truffles for another 30 minutes. They can be stored in the fridge in an airtight container for up to 3 days.
Tip: For some variation, the mixture is great stuffed into the center of fresh berries like raspberries, blackberries or strawberries.