Raspberry Chocolate Truffles & Drunken Cherries {Party Series 6}

Wow.  I think I could leave it at that for this post.  Just wow.  But I won't ... I'll tell you a little bit more about these absolutely amazing, delicious, and gorgeous confections my Mom made.

She made the most amazing Raspberry Chocolate Truffles.  And the most sinfully delicious, pack-a-punch Drunken Cherries.  Oh, my!

These two jewels were part of Mom's "little bites" dessert menu for her wine tasting party.  And they were a total hit!  Rave reviews all around.  Aren't they just beautiful?

The Raspberry Chocolate Truffles have a soft, creamy chocolate center flavored with raspberry jam and raspberry liqueur.  Yum!

What could be better??  Well, maybe maraschino cherries soaked in Southern Comfort for days-on-end and then dipped in dark chocolate???  Hard to say which one gets my vote ... they're both scrumptious.  Make these.  Make them soon.  You'll be so glad you did!

"Little bites" dessert display

Raspberry Chocolate Truffles

Source: My Mom

(Printable recipe)

For the filling:

2 c. (12 oz. package) semi-sweet chocolate chips

2 (8 oz.) packages cream cheese, softened

1 c. seedless raspberry jam

2 T. raspberry liqueur (such as Chambord or Razzmatazz)

1 1/2 c. vanilla wafer crumbs

For dipping:

1 (1 lb.) package dark chocolate candy melts

2 T. shortening, divided

3 (1 oz.) white chocolate squares

Microwave chocolate chips in a glass bowl on high power, 1 1/2 to 2 minutes or until melted, stirring every 30 seconds. In a separate bowl, beat softened cream cheese until smooth. Add melted chocolate chips, jam, and raspberry liqueur, beating until blended. Stir in crumbs. Cover and chill for 2 hours.

Shape chocolate-raspberry filling into 1" balls; cover and freeze 1 hour or until firm.

Melt dark chocolate candy melts and 1 T. shortening together, according to the candy melt package directions (typically in the microwave at 30 second intervals until melted). Dip balls in the chocolate coating; place on wax paper.

Once all balls have been coated, place white chocolate and 1 T. shortening in a zip-top plastic bag; seal. Submerge in hot water until the chocolate melts, kneading until smooth (or, microwave in 20 second intervals until melted, kneading after each interval). Snip a tiny hole in one corner of the bag and drizzle the white chocolate over the truffles. Let stand until coating is firm. Store in the refrigerator or freezer. Makes about 6 dozen.

Drunken Cherries

Source:  Adapted from Southern Living / February 2011

(Printable recipe)

1 (10 oz.) jar maraschino cherries with stems

1/2 c. Southern Comfort (or brandy)

1 1/2 c. semi-sweet chocolate chips (or some dark chocolate candy melts)

1 T. shortening

Drain the juice from the jar of maraschino cherries.  Pour Southern Comfort over cherries in the jar, filling the jar.  Refrigerate for 2 days, or for up to 1 month.

Drain cherries and pat them dry with some paper towels (you may want to reserve the cherry-infused Southern Comfort to drizzle over vanilla ice cream or to use in mixed drinks!).  Melt the chocolate chips (or candy melts) together with the shortening in a bowl by microwaving for 1 to 1 1/2 minutes until melted and smooth, stirring every 30 seconds.  Dip cherries quickly into melted chocolate, coating the entire cherry; let excess chocolate drip back into the bowl.  Place cherries, stem sides up, on wax paper.  Let stand until chocolate is firm.  Store in an airtight container in the refrigerator or freezer.

* A small public service announcement:  The soaked cherries do carry a bit of a bite from the Southern Comfort they absorb.  Just don't want you to be shocked when you bite into one!

The {Party Series} Posts:
My Mom Throws a Great Party! {Party Series 1}
Grand Marnier & Spiced Rum Fruit Dip {Party Series 2}
Antipasto Platter with Grape Tomato & Caper Salad {Party Series 3}
Marinated Cheese {Party Series 4}
Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}
Raspberry Chocolate Truffles & Drunken Cherries {Party Series 6}
Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Series 7}
Toasted Pesto Rounds {Party Series 8}