Description
Cherry Mash Truffles are a nostalgic treat inspired by the classic candy bar. These bite-sized delights feature a sweet cherry-flavored center wrapped in a rich chocolate and peanut coating. Perfect for holidays, gifting, or whenever you crave something sweet!
Ingredients
Units
Scale
For the Cherry Center:
- 2 cups (250 g) powdered sugar
- 1/4 cup (60 g) unsalted butter, softened
- 1/4 cup (60 ml) maraschino cherry juice
- 1 teaspoon almond extract
- 1/2 cup (100 g) finely chopped maraschino cherries
For the Chocolate Peanut Coating:
- 2 cups (340 g) semi-sweet chocolate chips
- 1 cup (150 g) finely chopped roasted peanuts
Instructions
1. Prepare the Cherry Center:
- In a large mixing bowl, beat together the powdered sugar, softened butter, maraschino cherry juice, and almond extract until smooth.
- Fold in the chopped maraschino cherries. The mixture should be firm enough to roll into balls; if it’s too soft, add a little more powdered sugar.
- Roll the cherry mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for at least 1 hour, or until firm.
2. Prepare the Chocolate Peanut Coating:
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Alternatively, melt the chocolate over a double boiler.
- Place the chopped peanuts in a shallow dish or plate.
3. Coat the Truffles:
- Using a fork or toothpick, dip each frozen cherry ball into the melted chocolate, letting the excess drip off.
- Immediately roll the chocolate-coated ball in the chopped peanuts to coat completely.
- Return the truffles to the baking sheet and repeat with the remaining cherry balls.
4. Set and Serve:
- Let the truffles set at room temperature for about 30 minutes, or refrigerate for 15 minutes to speed up the process. Store in an airtight container in the refrigerator for up to 1 week.
Notes
- For an extra flavor twist, use dark chocolate chips or white chocolate for the coating.
- Freeze-dried cherries can be used in place of maraschino cherries for a tart version.
- Add a pinch of sea salt to the peanut coating for a sweet-and-salty contrast.