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Luxardo Cherry Truffles

an easy recipe for chocolate truffles with a fancy cherry in the center.
Course Dessert
Cuisine American
Keyword chocolate truffles, luxardo cherries

Ingredients

  • ½ cup butter softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 15 Luxardo cherries
  • 1 package dark chocolate chips 12 oz.
  • 2 teaspoons oil
  • chopped nuts, sea salt, sprinkles or other toppings

Instructions

  • In a bowl, combine the softened butter and sugars. Cream together well and then stir in the vanilla extract and salt.
    Then, stir in the almond and coconut flour until a soft dough forms.
  • Cover and freeze the dough for 15-20 minutes until firm but not frozen solid. Divide into 15 pieces and roll a cherry inside each truffle.
    Cover and freeze again while you prepare the chocolate.
  • In a small microwave safe bowl, add the chocolate and oil. Microwave on high for 30 seconds, then stir.
    Repeat until the chocolate is completely melted (usually just 1 to 1 1/2 minutes). You can also melt the chocolate in a double boiler on the stove top if you don’t have or don’t like microwaves.
  • Dip each truffle in the chocolate, and then place on a cutting board or plate lined with wax paper. Top with whatever toppings you prefer.
    I used sesame seeds, pistachio dust (ground pistachios), bee pollen, sea salt, and a few white sprinkles.
    Basically, I just raided my pantry for random items that I thought would add a little flavor or crunch to these. You can use any number of things or nothing at all if you prefer.
  • Once the chocolate sets and becomes solid, these are ready to eat. If you want to speed up that process, you can pop these in the refrigerator and the chocolate will set a little quicker.
  • You can enjoy these right away or wrap in plastic wrap (again, once the chocolate has already set) and refrigerate or freeze. If you freeze them, keep in mind that they will become quite solid, so you’ll want to let them sit out a bit before trying to bite into one

Notes

-You can use any nondairy butter if you want to keep these dairy free.
-You’re looking for super-fine almond flour for these, not almond meal, just FYI. I usually have this and coconut flour on hand, but if you don’t normally bake with these, you can use all almond flour and skip buying the coconut flour. But I do like the flavor that the coconut flour adds.
-I used dark chocolate, but you could totally use milk or even white chocolate for the coating.