You’re probably thinking it’s all a bit too little, too late. And in all honesty, I wouldn’t blame you. I mean, a decadent fruity truffle, perfect for holiday gifting, posted on Christmas Day?? When all the gifts are already wrapped and sitting snugly under the tree, and even those relatives who completely slipped your mind until the very last minute have been taken care of in a panicked flurry.
What was that? Yes yes, if I’d posted this earlier you could have at least whipped up a batch to serve with coffee after Christmas dinner. I could spout out the usual woes about being too busy, hanging on a thread of exhaustion, working fulltime and trying to meet writing deadlines in my spare time. I could sing the song about how every time I even thought about doing something with this little blog here, a thousand other more pressing thoughts would flood out the first. It would all be true, of course but of very little relevance to you, as even the self absorbed me is aware.
Would it have been wiser for me to wait? To realise the little wooden boat had sailed and to wait until Easter or even next Christmas? Yes, probably. But if I made decisions based on what is sensible over what I feel like doing, I would be a very rich woman by now (I’m not). I truly couldn’t have sat on these truly sexy spheres of bitter dark chocolate, their smoothness only interrupted by the cheeky bite of sour cherries and toothsome shredded coconut. I could have waited a month maybe, but four months?? A whole year??
You know me better than that 🙂
So here they are, awkward timing and all. I hope your holidays are as smooth, decadent and studded with pleasant surprises as these here truffles.
Cherry Ripe Truffles
100g good quality dark chocolate
1/3 cup nut butter (almond, cashew or macadamia works well)
3/4 cup frozen sour cherries
1/2 cup shredded coconut
Melt the chocolate in a double boiler or in the microwave in 20-30 second bursts. Stir through the nut butter and place the mixture in the fridge for at least half an hour.
Pulse the frozen cherries in the food processor briefly until they are very roughly chopped. Add these to the chocolate mixture with the coconut and stir to combine. Refrigerate for another hour or so. When the mixture is firm enough to roll, roll into truffles and refrigerate again.
Gift or gobble as appropriate!