I think it says a lot about me that when I pondered The Lovers tarot card, that I immediately thought of vampires. Add in the fact that KBatz is discussing the movie “Only Lovers Left Alive” for this episode, and this card’s imagery was even more inspired.
So I created a recipe that might embody something vampire fans would enjoy and perhaps something lovers might share. Sticky sweet blood-red chocolate truffles seemed to fit the bill. The name comes from the black cherry and blood orange preserves in the filling.
These truffles bring together three flavors: bitter, sweet, and tart. You can go as dark and bitter as you like with the chocolate. If you are like me and prefer something less dark, semi-sweet is the lightest you should go because you don’t want milk solids in the chocolate that you use, since we’ll be adding cream and butter in this recipe.
Makes about 18-20 truffles
4 Tbsp blood orange marmalade
3 Tbsp black cherry preserves
8 oz semi-sweet chocolate chips, or finely chopped dark chocolate
1/2 cup heavy whipping cream
1 Tbsp unsalted butter
1 Tbsp orange liqueur, or vanilla extract (optional)
1/2 cup cocoa powder
2 Tbsp red sugar sprinkles
- Small bowl
- Stick blender (optional)
- Large bowl
- Small saucepan
- Plastic cling wrap
- Baking sheet
- Parchment paper or wax paper
Making the filling
- In a small bowl, combine the black cherry jam and blood orange marmalade.
- If you have a stick blender, you might like to puree the fruits down to a smoother consistency.
- Chill mixture in your freezer for about an hour to firm it up.
Making the ganache
- If using a block of chocolate, chop it fine. Place your chocolate into a large bowl and set aside.
- Into a small saucepan over medium heat, pour your cream and add butter, and heat up until bubbles start to form, but do not allow it to boil.
- Pour the cream over the chocolate and let it sit for about 30 seconds to allow it to melt the chocolate.
- Add in the orange liqueur or vanilla extract, if desired.
- Gently whisk to incorporate the cream into the melting chocolate.
- Cover your bowl of chocolate ganache with plastic cling wrap, and place it in your refrigerator for about an hour.
Filling the truffles
- Line a baking sheet with parchment or wax paper and set aside.
- Dust your hands with some cocoa powder.
- With a teaspoon, scoop out a ball of ganache. Flatten it in the palm of your hand.
- With a 1/4 teaspoon, scoop out a small ball of filling and place in the middle of the ganache.
- Fold the ganache over the ball of the filling, then roll gently into a ball. Place the candy onto the lined baking sheet.
- Redust your hands and repeat with all of the ganache and filling.
- Put the tray of truffles into the freezer to chill again for at least 15 minutes to firm up.
Coating the truffles
- Pour red sugar sprinkles in a bowl and set aside.
- Gently roll each of your chilled truffles in your hand to make them just a little tacky, roll it gently in the sprinkles, and return to the lined baking sheet.
- Put the tray of truffles into the refrigerator to chill again for at least 30 minutes. If not eating immediately, place them gently into an air-tight container. They will keep in the fridge for about 2 weeks, or they can be frozen about 3 months.
If you can’t find blood orange marmalade, or don’t want to make it yourself, you can use preserves or pie filling of cherry, strawberry, raspberry, pomegranate, cranberry, etc. The goal is a deep red and thick filling.
You can also use those candy mold trays, but they are trickier with fillings. Be sure to dust them with cocoa mixture before pouring in ganache, so the truffles do not stick to the mold.
These are soft and smooth and I found them to be very tasty. The gush inside makes them fun to eat. I hope you will share them with someone you love.