I couldn’t let Easter slip by without sharing this Black Forest Truffles recipe. Actually, it was just an excuse to make something chocolatey. And when is it not a good time to make anything chocolate? I say never. These rich, decadent truffles were made for chocolate lovers. You are in for a treat.
Would y’all believe Pete tried one of these when they were done and said it was entirely to much chocolate? To much chocolate? What the heck does that even mean? We think a lot alike and complete each others sentences much of the time, but we have never seen eye-to-eye when it comes to chocolate. The truth is he’s a vanilla kinda guy. No worries though! I’ve never let it get between us. I forgave him for that a long time ago. I just chalk it up to the fact that that’s one of the “opposites” that attracts me to him.
As for the rest of us – extra rich and oh-so-chocolatey Black Forest Truffles it is.
For all you chocolate lovers out there – it doesn’t get much easier than this. A few simple ingredients come together and form divine melt-in-your-mouth Black Forest Truffles. Making truffles may seem a little daunting at first, but the truth is they are quite simple. They’re actually kind of fun to make unless you don’t like getting your hands dirty and by “dirty” I mean covered in chocolate. There’s something special about being able to make delicious homemade chocolate truffles at home; after all they’re sold in fancy chocolate boutiques for a pretty price.
- 3 cups semisweet chocolate chips
- 1 14 ounce can sweetened condensed milk
- 1/2 cup chopped dried bing cherries
- 2 teaspoons almond extract
- Cocoa powder
- In a medium saucepan over medium heat melt chocolate chips with the condensed milk.
- Remove from heat, and add cherries and almond extract.
- Chill in the refrigerator and hour or two, or until firm.
- When firm, shape into 1-inch balls and coat with cocoa.
- Place into mini-muffin liners and chill in refrigerator 1 hour. Allow truffles to sit at room temperature for 30 minutes before serving.
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