Did you have a nice weekend?  I sure did …

I had a “girls’ weekend” at my friend’s cabin in Big Bear … just the three of us girls.  The three hubbys stayed home … someone had to take care of the dogs

It was a little chilly … especially for Southern California …

We talked, laughed, knitted, read, shopped,  rearranged pictures on the walls and  ate too much food …

  (this was breakfast on Saturday)

Of course we saved room for dessert, which brings me to these little bites of chocolate heaven …

CHOCOLATE CHERRY TRUFFLES

• 12 ounces semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/2 cup black cherry spread (or cherry jam)
• 2 teaspoons vanilla bean paste (or extract)
• pinch of salt
• cocoa powder, chopped almonds or chocolate sprinkles

1. Place the chocolate chips in a medium-sized bowl.
2. In a small saucepan, bring the cream and butter almost to a boil.  Remove from heat and pour over the chocolate, let sit 2 minutes.
3. Stir until smooth, add jam, vanilla, salt and mix well.
4. Cover the bowl with plastic wrap and chill for 2 hours or until firm.
5. Use a small scoop, for the chocolate into 1 inch balls.  Roll each ball in cocoa, nuts or sprinkles.  Chill until firm again.
6. Store truffles in an airtight container in the refrigerator up to 2 weeks (if they last that long, lol)

Makes about 30 truffles.        recipe slightly adapted from Sugarcrafter

Helpful hint – If your cherry jam is cold, microwave for a few seconds.  This will make it easier to combine with chocolate mixture.

Have you ever made truffles?  If you haven’t, give it a try.  I ♥ your comments!