Method

• 1.
  Place the cream and dark chocolate in a large heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water) and stir until melted and smooth. Add the cherry brandy and sour cherries, and stir until smooth and glossy. Cover with plastic wrap and chill for 5-6 hours or, if time permits, overnight until set.

• 2.
  Working quickly, roll 1 tbs measures (approximately 25g-30g per portion) of truffle mixture into balls and place on a lined tray. Return to the refrigerator for 30 minutes-1 hour, until set. Dust in cocoa and place on the tray. Repeat with remaining truffles. Refrigerate until ready to serve.