- Makes: About 25 pieces
- 45g dried black cherries
- 3 tbsp Bonne Maman Black Cherry Conserve
- 1 tbsp Cointreau or fresh orange juice
- 50g vegan dark chocolate, roughly chopped
- 45g vegan milk chocolate, roughly chopped
- 60ml non-dairy milk, such as soya
- 75g coconut oil
- 225g icing sugar
- 60g cocoa powder
Line a shallow container, roughly 15 x 18cm and about 4cm deep, with baking parchment.
Soak the dried cherries in the Bonne Maman Black Cherry Conserve and the Cointreau.
Slowly melt together the coconut oil and vegan chocolate. Stir until smooth
Then beat into the icing and cocoa powder with the non-dairy milk.
Mix in half the cherry mixture and spoon into the line container. Level the top and stud with the remaining cherries.
Cover with clingfilm and chill for about 30 mins until setting. Then using a sharp knife cut into bite-sized pieces. Keep chilled or frozen.
To give as a gift, pop each piece of truffle into a petit four case and into airtight containers, like jam or Kilner jars. Keep them chilled.
Cook’s tips:
- A chocolate brownie tin is perfect for this recipe. Anything straight-sided and not too shallow.
- The truffles will keep in the freezer for up to 3 months. You can use them straight from the freezer as the mixture never hardens.
- Try other fruit flavours too, e.g. chopped dried figs with Bonne Maman Fig Conserve, dried apricots with Apricot, dried blueberries with Blueberry etc.
Recipe created by www.bonnemaman.co.uk