First mass
400g of white chocolate
1 tablespoon of butter
1 tablespoon of cherry liqueur
1/2 cup of heavy cream
1 tablespoon of honey
Second mass
400g of dark chocolate
1 tablespoon of butter
1 tablespoon of honey
1 tablespoon of brandy
1/2 cup of heavy cream
Filling
150g of chopped cherries
First mass
400g of white chocolate
1 tablespoon of butter
1 tablespoon of cherry liqueur
1/2 cup of heavy cream
1 tablespoon of honey
Second mass
400g of dark chocolate
1 tablespoon of butter
1 tablespoon of honey
1 tablespoon of brandy
1/2 cup of heavy cream
Filling
150g of chopped cherries
First mass
Heat the heavy cream, butter, and honey over low heat until it starts to simmer, then remove from heat
Add the white chocolate, chopped, stirring well to melt, then add the cherry liqueur and mix well
Pour this mixture into a shallow container, cover with plastic wrap, and refrigerate
Second mass
Prepare the second mass in the same way as the first
Remove the container from the refrigerator, spread the cherries over it, top with the second mass, and return to the refrigerator for 1 hour
Melt the chocolate according to the package instructions, fill the truffle mold cavities, tap the surface to remove any air bubbles, and let the chocolate set
Flip the molds to drain excess chocolate
Cover with parchment paper and refrigerate with edges down for 5 minutes
Place the filling into the truffles, top with a layer of chocolate, cover with parchment paper, and refrigerate until the truffles are loose from the mold
Leave for approximately 20 minutes.
