Over Christmas I got creative with the truffles and came up with these gorgeous cherry ripe inspired truffles. I think they are my best creation yet, and they were a total hit with my non-health conscious family.
350 g shredded coconut
20 fresh cherries-stones removed
200 g dark chocolate
Place 250 g of the shredded coconut in a food processor and blend on high until it forms a smooth paste. This took about 5-8 minutes of blending. Place the coconut into a bowl, then add the halved cherries into the food processor, and pulse until chopped into small chunky pieces (make sure you don’t over-process, you still want to have chunks of cherries in your truffles).
Add the chopped cherries into the bowl with the coconut, as well as the remainder of the coconut. Mix well until combined. Roll the mixture into small balls, and place on a lined tray. Put tray into the freezer until balls are solid.
Break chocolate into pieces and put into a microwave proof bowl. Microwave for 30 second bursts, mixing in between. Take out when chocolate is almost completely melted, but there are still small chunks left. Mix the chocolate well to ensure all pieces are fully melted.
Put truffles into another bowl, and keep the tray lined. Using a fork dip each truffle into the melted chocolate, ensuring each is fully covered. Place truffles back onto lined tray. Once all truffles are covered, put back into the freezer to set.
*Make sure you get the truffles covered in the chocolate as quickly as you can to ensure the chocolate doesn’t seize.