Equipment Needed
- Heatproof bowl
- Small saucepan
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Small cookie scoop or melon baller (optional but helpful)
- Shallow dishes for coating
- Fork
Step-by-Step Instructions
We begin by making the luxurious cherry ganache. I place my finely chopped chocolate into a medium, heatproof bowl. In a small saucepan, I combine the heavy cream and the maraschino cherry juice. I heat this mixture over medium heat until it’s just beginning to simmer around the edges—you’ll see little bubbles forming. It’s crucial not to let it boil vigorously. I learned the hard way that boiling cream can separate and give the ganache a grainy texture. Once it’s hot, I immediately pour it over the chopped chocolate.
Now, the patient part. I let the hot cream and chocolate sit, undisturbed, for a full 3 minutes. This allows the heat to gently melt the chocolate. After the time is up, I start in the center with a whisk and begin stirring slowly, making small circles, gradually moving outward until the mixture is completely smooth, glossy, and unified. This glossy river of chocolate is called ganache, and it’s one of the most beautiful things in a baker’s kitchen. Once smooth, I whisk in the almond extract.
Next, I stir in the finely chopped, well-dried maraschino cherries. Then, I press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. I let it cool at room temperature for about an hour before transferring it to the refrigerator. It needs to chill for at least 4 hours, or ideally overnight, until it is completely firm and scoopable. Rushing this step is the enemy of clean truffle shaping. I’ve tried to scoop it after 2 hours, and it was a sticky, messy disaster.(See the next page below to continue…)