Ingredients
8
oz. semisweet chocolate, chopped
4
oz. bittersweet chocolate, chopped
1/4
cup half-and-half
1
cup butter, softened
1
cup finely chopped dried red tart cherries
1/4
cup cherry-flavored brandy or liqueur
2 1/2
oz. white chocolate baking bar, finely grated
Cocoa, if desired
48
small (1-inch) paper or foil candy cups
Preparation
In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.
With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.
Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.
