Frippery – such a lovely English word. My dictionary describes it as a showy or unnecessary ornament in architecture or dress, a tawdry or frivolous thing. Well, these cherry and almond truffles are all that and more!
Shop-bought truffles are ridiculously expensive. I absolutely refuse to pay someone else outrageous amounts for doing something I can so easily do myself. At their simplest, truffles are just a sturdy chocolate and cream ganache, shaped into balls and rolled in cocoa, icing sugar, nuts or even coconut.
Because the festive season most definitely justifies it, I decided to go to town with these truffles. The inspiration behind them is those boozy cherry-filled chocolates you find in any halfway decent box of chocolates. I adore them, and wanted to replicate the magic that is cherry and chocolate. So I buried maraschino cherries in rich chocolate ganache that got a splash of kirsch. Then, because cherries and almonds are friends (and more is more), I rolled each truffle ball in toasted almond bits. Finally I enrobed them in melted chocolate. (Enrobed… Such a sexy food word and finally I get to use it!) To serve, I dusted my truffles with edible glitter and gold stars for a bit of Christmas frippery on a plate.