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1
Finely chop dark chocolate and set aside.
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2
Place cream into a small saucepan. Place over medium heat and stir gently until cream comes to a simmer. Remove cream from heat and tip in chopped dark chocolate. Stir once to ensure all the chocolate is submerged in the hot cream. Let sit for 3-4 minutes.
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3
Whisk chocolate and cream mixture vigorously until it comes together into a thick glossy ganache. Set in the fridge to solidify for 2-3 hours.
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4
Set up your bench space with a section of baking paper to set rolled truffles on and a separate sheet of baking paper to work upon. Retrieve ganache from fridge.
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5
Using a 2-teaspoon-sized cookie scoop, scoop up ganache. Level it by scraping a knife across the top and drop the ganache on baking paper. Fatten ganache ball with the palm of your hand and place a cherry in the centre.
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6
(This next step will depend on how large your cherries are. I was using very small cherries from my own tree, however, store-bought ones may be larger.) If cherry is small enough, gently wrap ganache around the cherry, roll into a ball and set it on baking tray. Should you be using larger cherries than I was, flatten a second scoop of ganache, place it over the top of your cherry (your cherry should now be sandwiched between to rounds of ganache.) Gently bring the two rounds together around the cherry, roll into a ball and place on your baking tray. Repeat until all ganache has been used.
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7
Sift cocoa powder into a shallow bowl and roll each truffle through it until completely coated in cocao. Shake off any excess cocoa powder and set aside. Repeat until all truffles are coated.
