Truffle of the Week
Nanci and I used to eat Cherry Cheescake Truffles all the time when I worked at Jebs Candy Store in my teens. They were irresistable. So we tried to recreate them. I think we got pretty close.
1-11 oz bag of Ghiradelli white chocolate chips
1/2 cup Heavy Cream
1 drop of red food coloring
1/4 cup cherry preserves
1/4 cup cream cheese softened
1-11 oz bag of Ghiradelli milk chocolate chips
Place white chocolate chips in a medium glass bowl. Heat cream, in a small saucepan until simmering (but not boiling). Pour hot cream mixture of white chocolate chips and stir until chocolate is fully melted and smooth. If needed you can put white chocolate mixture in the microwave for 30 seconds to melt completely. Stir in 1 drop of red food coloring, cherry preserves and softened cream cheese until completely combined. Cover bowl with plastic wrap and place in the refrigerator for at least 4 hrs and up to overnight. Once cherry ganache is set portion out with a small scoop and place on a silpat lined baking sheet. Mixture will be fairly soft (because of the cream cheese addition) so work quickly. Once all ganache is portioned out, roll quickly into balls and then place ganache balls in the freezer for 2 hrs to harden. Melt milk chocolate in the microwave in 30 second incremements stirring inbetween until fully melted and smooth. Take ganache balls out of freezer and dip in melted milk chocolate and place back on lined baking sheet. Once all completed place truffles back in freezer or refrigerator to set. In the meantime melt 1/4 cup of white chocolate chips in the microwave in 30 second increments until melted and smooth. Stir in 1 drop of red food coloring until fully incorporated. Place pink colored chocolate in a small piping bag and snip of a tiny bit of the end. Decorate the top of the truffles with the pink melted chocolate.