Two-Tone Truffle

Egg Whites

Heat the heavy cream, butter, and honey over low heat, then remove from heat as it reaches a boil

Add the white chocolate, stirring until melted, then stir in the cherry extract

Pour this mixture into a shallow dish, cover with plastic wrap, and refrigerate

Dark Mixture

Prepare in the same way as the egg whites mixture

Assembly

Remove the refrigerated mixture from the refrigerator, distribute the chopped cherries, cover with the dark mixture, and refrigerate for an hour

Melt the chocolate according to package instructions, fill the truffle mold cavities, and tap gently to remove air bubbles and allow the chocolate to settle

Flip over to drain excess

Cover with parchment paper and refrigerate at the bottom for five minutes

Place the filling in the center of each truffle, cover with a layer of chocolate, and refrigerate until the truffles are loose from the mold.