Ingredients
Equipment
Method
Instructions
- Pat the maraschino cherries dry using paper towels and set aside.
- In a mixing bowl, combine softened unsalted butter and powdered sugar. Mix until smooth and creamy.
- Gently fold in dried maraschino cherries into the butter and sugar mixture.
- Scoop portions of the filling and roll into small balls, placing them on a lined baking tray.
- Chill the tray with shaped truffles in the refrigerator for 45–60 minutes.
- Melt the semisweet chocolate in a microwave-safe bowl until smooth.
- Dip each truffle into melted chocolate, ensuring they are fully coated, and let excess chocolate drip off.
- Allow dipped truffles to set at room temperature or in the refrigerator for about 30 minutes.
Nutrition
Notes
Store truffles in an airtight container at room temperature for up to 3 days or in the fridge for a week. They can be frozen for up to 2 months.