Bite-sized Black Forest Truffles are filled with brandied cherries and they taste like the classic Black Forest Cake. These chocolate truffles are super easy to make and are great to give as gifts for Christmas, Valentine's Day, or any day.
I enjoyed a big slice of Black Forest Cake while visiting the Black Forest in Germany a few years ago. It was amazing. I loved the layers of chocolate cake filled with whipped cream and brandied cherries.
That same flavor combination tastes just as good when made into chocolate truffles.
Traditionally, Black Forest Cake is made using Kirschwasser which is a clear brandy that is made by distilling cherries including their pits. I've used it to make chocolate truffles many times and pairs beautifully with dark chocolate.
Unfortunately, due to supply chain issues, I couldn't find Kirsch in any of my local liquor stores so I used cherry brandy to make this batch of Black Forest Truffles instead.
Cherry Brandy has a red hue and a sweeter flavor than Kirsch so the truffles were a bit sweeter and had a reddish hue. I loved the flavor and look of these truffles but if you prefer a stronger, less sweet, liquor flavor that has that classic black forest cake flavor, try to find the Kirsch.
RECIPE
- ¼ cups Kirshwasser or cherry brandy
- ½ cup dried cherries finely chopped
- 16 ounces semisweet or bittersweet chocolate finely chopped
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup dark cocoa powder
- 3 tablespoons Dixie Crystals Confectioner's Powdered Sugar
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Stir together the Kirschwasser and finely chopped dried cherries in a small bowl.
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Set aside for 60 minutes to allow the cherries to soak up the liquor and to soften.
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Pour the finely chopped chocolate into a shallow bowl like a 9-inch pie plate or casserole bowl.
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Heat the cream in a small saucepan set over medium heat until bubbles just begin to form on the surface.
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Pour the hot cream over the chocolate making sure all of the chocolate is covered by cream.
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Let the chocolate rest for 3 minutes, then stir the chocolate in the center of the bowl until blended.
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Then, begin stirring more chocolate into the blended ganache until all of the chocolate and cream come together into a smooth and creamy mixture.
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If any of the chocolate pieces remain, you can heat the bowl in the microwave for 10 seconds, then stir until melted. Repeat, if needed but try not to overheat the chocolate or your ganache may become greasy.
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Pour the soaked cherries including all the liquor and the vanilla extract into the chocolate and stir until smooth.
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Cover the chocolate ganache with plastic wrap and let it cool for at least one hour at room temperature until firm.
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Scoop out two-teaspoon-size balls of the ganache using a small 10mm cookie scoop or spoon.
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Once you have them all scooped, you are ready to roll the truffles but wait until your topping is ready.
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Sift together the cocoa powder and powdered sugar into a bowl.
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Roll one scoop of ganache in the palm of your hands then immediately drop it into the cocoa powder mixture.
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Roll it around to coat the truffle then remove it and place it on a parchment paper or wax paper-lined tray.
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Repeat, rolling and coating each of your Black Forest Truffles.
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Reserve any remaining cocoa powder for later, if needed.
Store the truffles in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks. Over time, the cocoa powder coating may become absorbed into the truffles. You can roll the truffles in more cocoa powder if desired before serving.
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