Cherry Kirsch Truffles

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 220 g 8 oz 21%
Glucose syrup 70 g 2.5 oz 7%
White chocolate, unmelted, tempered, chopped 560 g 20 oz 53%
Butter, soft 30 g 1 oz 3%
Kirschwasser 60 g 2 oz 5%
Dried cherries, finely diced 110 g 4 oz 11%
Batch Size 1050 g 37.5 oz 100%
White chocolate hollow truffle shells 125 shells
White chocolate, melted, untempered or tempered, for sealing as needed
White chocolate, melted, tempered, for dipping as needed


  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped white chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  5. Stir the butter into the ganache, taking care that no lumps of butter remain.
  6. Stream in the kirschwasser, stirring until the mixture is homogeneous.
  7. Add the dried cherries and stir to distribute them uniformly. (If the cherries are stuck in a solid mass after chopping, they may be lightly moistened with kirschwasser to separate them.)
  8. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
  9. Allow the ganache to rest at room temperature until it reaches 25°C/77°F, or slightly cooler, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  10. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization. (See Note.)
  11. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells to the tops with the ganache.
  12. Allow the ganache to crystallize at room temperature until the top is solid, approximately 1 hour.
  13. Seal the truffles using either untempered white chocolate with a sealing tray or tempered white chocolate applied with a paper cone.
  14. Using a round dipping fork, dip the truffles in the tempered white chocolate, then place them on an icing screen.
  15. Allow the chocolate to begin to set so that it holds a peak when touched.
  16. Roll the dipped truffles lightly on the screen to texture them. Remove immediately and place on parchment paper.