CHOCOLATE TRUFFLES Serves 12 INGREDIENTS 1/4 cup heavy cream 6 oz. semisweet chocolate, finely chopped 4 tbsp. butter, room temperature 2 tsp. vanilla extract 1/3 cup dried cherries, chopped 1/2 cup baking cocoa powder COOKING DIRECTIONS Boil cream on low heat for about 3 minutes or until reduced to about 2 tablespoons. Add chopped chocolate, return to low heat and stir until chocolate is completely melted. Whisk in the butter and vanilla extract until smooth. Add the dried cherries. Pour into a Pyrex loaf pan and refrigerate until hard (at least 1 hour). Remove pan from refrigerator and let stand at room temperature for 10â€"15 minutes. Scoop out chocolate with a teaspoon and roll into 1/2" balls Roll truffles in cocoa powder. Place in the refrigerator or freezer up until serving time. Hints:  Re-roll the truffles in cocoa powder before serving. Always use a teaspoon to scoop out the truffles. Store on parchment-lined sheet pan in refrigerator
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