Best 8 Chocolate Cherry Truffle Tart Recipes

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Indulge in the exquisite symphony of flavors with our curated collection of the finest chocolate cherry truffle tart recipes. These decadent treats combine the richness of chocolate with the juicy tartness of cherries, creating an unforgettable dessert experience. From classic tarts with flaky crusts to modern twists featuring unique ingredients, our selection offers a tantalizing array of options for every baker and chocolate lover. Prepare to embark on a culinary journey that will elevate your taste buds and leave you craving more.

Here are our top 8 tried and tested recipes!

CHOCOLATE CHERRY TRUFFLES



Chocolate Cherry Truffles image

My cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I'd received as a gift and some dried cherries I had on hand. They won a blue ribbon at the Wisconsin State Fair! -Gerry Cofta, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup finely chopped dried cherries
1/4 cup cherry brandy
11 ounces 53% cacao dark baking chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon cherry extract
COATING:
4 ounces milk chocolate, chopped
4 ounces dark chocolate, chopped
Melted dark, milk and white chocolate and pearl dust

Steps:

  • In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE



Black Forest (Chocolate Cherry) Truffles Recipe image

These Black Forest Truffles are a delicious twist on classic truffles, with a tart and tangy chocolate-cherry flavor.

Provided by Elizabeth LaBau

Categories     Cookies and Candy     Dessert

Time 1h6m

Yield 36

Number Of Ingredients 7

9 ounces dark chocolate (finely chopped)
2/3 cup cream
Optional: 3 tablespoons kirschwasser (or other cherry liqueur)
1/2 cup dried cherries (finely chopped)
1/3 cup cocoa powder
1 pound chocolate candy coating
Garnish: things like red sprinkles, dried cherries, red candy coating, etc

Steps:

  • Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
  • Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
  • Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
  • Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
  • Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
  • Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
  • Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
  • Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
  • Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.

Nutrition Facts : Calories 135 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 13 mg, Sugar 12 g, Fat 8 g, ServingSize 36 truffles (36 servings), UnsaturatedFat 0 g

CHOCOLATE-CHERRY TRUFFLE TART



Chocolate-Cherry Truffle Tart image

Categories     Chocolate     Fruit     Dessert     Bake     Cherry     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 16

Filling
1 cup cherry preserves (about one 12-ounce jar)
2 tablespoons water
1/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/4 pounds fresh Bing cherries, pitted, halved
Fresh mint sprigs
Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water

Steps:

  • For Filling:
  • Preheat oven to 350°F. Roll out tart crust dough on lightly floured work surface to 13x10-inch rectangle. Transfer to 11x8-inch rectangular tart pan with removable bottom, pressing dough firmly into place. Fold overhang in and press, forming double-thick sides. Freeze crust 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 15 minutes. Transfer pan to rack and cool crust.
  • Combine preserves and 2 tablespoons water in heavy saucepan. Stir over low heat until preserves melt. Strain in medium bowl, pressing firmly on solids to extract liquid. Discard any solids in strainer.
  • Combine cream, butter and 1/4 cup preserve mixture in heavy medium saucepan. Stir over low heat until butter melts. Add chocolate and stir until chocolate melts and mixture is smooth. Remove form heat. Cool 15 minutes.
  • Spread chocolate mixture evenly into crust, Refrigerate until almost set, about 20 minutes.
  • Arrange cherries decoratively over chocolate, pressing slightly to adhere. Rewarm remaining preserve mixture over low heat. Brush generously over cherries. Chill until chocolate sets, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
  • For Crust:
  • Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
  • Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)
  • Garnish tart with mint and serve.

CHOCOLATE TRUFFLE TARTS



Chocolate Truffle Tarts image

Provided by Craig Claiborne

Categories     dessert

Time 20m

Yield 8 to 10 tarts

Number Of Ingredients 5

8 to 10 baked tart shells (see recipe)
8 to 10 teaspoons black currant or similar jelly
1 1/2 cups, approximately, ganache (see recipe)
8 to 10 meringue kisses (see recipe)
1/4 cup unsweetened powdered cocoa

Steps:

  • Arrange tart shells on flat surface. Spoon one teaspoon of jelly in center of each.
  • Outfit pastry bag with No. 4 star pastry tube. Fill bag with ganache. Pipe out about one tablespoon onto center of tart shell on top of jelly.
  • Arrange one meringue, bottom side down, on top of ganache. Pipe equal portions of ganache onto meringue pieces until completely covered. You may add decorative touch by piping a little ganache onto top and sides of meringues, lifting quickly as you work to create porcupine effect.
  • Before ganache solidifies, hold small sieve over each tart and sprinkle with light, even dusting of cocoa.

Nutrition Facts : @context http, Calories 844, UnsaturatedFat 37 grams, Carbohydrate 99 grams, Fat 49 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 830 milligrams, Sugar 36 grams

CHOCOLATE TRUFFLE TART



Chocolate Truffle Tart image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

For crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
For filling
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling
Special Equipment
an 8-inch (20-cm) round springform pan

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
  • Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
  • Make filling while crust cools:
  • Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
  • Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
  • Assemble and bake tart:
  • Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
  • Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

CHOCOLATE CHERRY TRUFFLE CAKE



Chocolate Cherry Truffle Cake image

This is a great make ahead cake for those upcoming Holiday Celebrations. You can bake and freeze it up to two weeks ahead. This is a deliciously moist chocolate cake, with a chocolate truffle filling. Finish it off with a lucious chocolate glaze and garnish with maraschino cherries and white chocolate curls for a real show stopper!

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup semi-sweet chocolate chips
2/3 cup sweetened condensed milk (from 14 oz can)
1/4 teaspoon almond extract
1 (18 1/4 ounce) box fudge cake mix, with pudding in the mix
1 cup water
1/2 cup vegetable oil
1/2 teaspoon almond extract
4 eggs
1 (113 g) box chocolate flavor instant pudding and pie filling mix (serves 4)
1 (10 ounce) jar maraschino cherries, drained on paper towel, chopped (3/4 cup)
remaining sweetened condensed milk (from 14 oz can)
3/4 cup semi-sweet chocolate chips
2 tablespoons corn syrup
1 teaspoon milk (if needed)
8 ounces vanilla candy coating
6 maraschino cherries, with stems drained on paper towel

Steps:

  • Heat oven to 350*F. Grease and flour a 12 cup bundt pan. In medium microwavable bowl, mix filling ingredients. Microwave on High 25 to 35 seconds,stirring every 15 seconds, until melted and smooth; set aside.
  • In a large bowl, with an electric mixer, beat cake mix, water, oil, 1/2 tsp almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly. With rubber spatula, fold in cherries. Spoon batter into pan, spreading evenly. Carefully spoon filling in ring over batter, being careful not to let filling touch sides of pan.
  • Bake 45 to 50 minutes, or until toothpick inserted 1 inch from inside edge of pan comes out clean and top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 15 minutes.
  • Invert onto heatproof serving plate. Remove pan and let cool completely, about 1 hour.
  • In a 1 quart saucepan, heat all glaze ingredients except 1 tsp milk over medium low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 tsp of milk, if necessary, for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. Garnish with white chocolate curls and additional cherries if desired. Store loosely covered in the fridge.

Nutrition Facts : Calories 651.7, Fat 32.5, SaturatedFat 12.2, Cholesterol 71.8, Sodium 557.8, Carbohydrate 89.5, Fiber 3.7, Sugar 67.8, Protein 8.4

CHOCOLATE TRUFFLE TART



Chocolate Truffle Tart image

This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin or chilling. The crust is filled with dark chocolate ganache and a layer of milk chocolate truffles. The truffles can be finished simply with cocoa powder, or coated in finely chopped nuts, powdered sugar or a colorful, tart powder made by crushing freeze-dried fruit. (Or you can skip the truffle recipe entirely and instead use store-bought truffles.) This is the moment to splurge on high-quality chocolate, as you'll taste it in the final result. Don't be tempted to use chocolate chips, as the added stabilizers make it difficult to achieve a shiny, creamy ganache. For picture-perfect slices, dip your knife in warm water before each cut and wipe it dry after.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch tart

Number Of Ingredients 15

2/3 cup/160 milliliters heavy cream
14 ounces/400 grams high-quality bar milk chocolate (not chips), finely chopped
1 tablespoon unsalted butter, at room temperature
Cocoa powder, powdered sugar, finely chopped nuts, unsweetened shredded coconut, or freeze-dried fruit powder (see Tip), for finishing
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/4 cup/50 grams granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups/200 grams all-purpose flour
1/3 cup/30 grams cocoa powder
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters heavy cream
6 ounces/170 grams high-quality, bar dark chocolate (not chips), finely chopped
2 tablespoons unsalted butter, at room temperature
2 to 3 pinches kosher salt

Steps:

  • Make the milk chocolate truffles: In a small pot, bring the cream to a simmer over medium heat. Place the milk chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until mixture is shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water or in the microwave for 15 to 20 seconds and gently stir until smooth.)
  • Pour the mixture into a 9-inch cake pan or other shallow baking dish. Let firm for 25 to 30 minutes until it appears set but is firm enough to be scooped. If it's still not set, pop it into the refrigerator until it reaches desired consistency.
  • While the ganache firms, make the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa and sea salt, and mix on low speed until dough is smooth.
  • Place a 9-inch tart pan (preferably with a removable base) on a baking sheet. Turn out the dough into the prepared tart pan and use your fingers to press it into the pan and up the sides in an even layer. Smooth the dough with your fingers to even out any thicker spots, taking particular care in the corners to make sure it's not too thick. Use a paring knife held flush against the rim of the pan, and trim away the excess dough, leaving a clean edge. Dock the base of the dough a few times with a fork. (The crust is ready to be baked now, or it can be chilled for 30 minutes or up to overnight, if desired.)
  • Chill the crust while you heat the oven to 350 degrees and place a rack in the center of the oven. Place the tart pan onto a baking sheet and bake until the crust appears firm and set, 18 to 20 minutes. Cool completely. If desired, gently slide the outside ring off the tart to remove it, and slide an offset spatula around the base of the tart to release it from the base of the pan. Gently transfer the crust to a serving plate.
  • While the crust bakes, shape the milk chocolate truffles: Line a baking sheet with parchment paper. Scoop heaping teaspoon-size rounds of the ganache onto the baking sheet; you should have about 40 (1-inch) truffles. Chill for 5 to 10 minutes to firm slightly.
  • Add your desired truffle coatings to small, shallow bowls. Working a few at a time, roll the chilled truffles between your hands to form them into neat 1-inch spheres. (Dust your hands and the balls lightly with cocoa powder in between rolling if it's too sticky.) Place each truffle into the coating of choice and roll until fully coated, then return them to the baking sheet.
  • Make the ganache: In a small pot, bring the cream to a simmer over medium heat. Place the dark chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water, or in the microwave for 15 to 20 seconds, and gently stir until smooth.) Pour the mixture into the cooled tart crust and spread into an even layer.
  • Transfer the truffles to the tart crust, packing them relatively tightly into the crust and pressing them into the ganache in a single, even layer.
  • Chill the tart for 30 minutes. When ready to serve, dip your knife in warm water before each cut and wipe it dry after. Store the finished tart at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 4 days.

SOUR CHERRY CHOCOLATE TORTE



Sour Cherry Chocolate Torte image

This is a simple, elegant chocolate dessert, with a slightly rustic look; it's perfect for dinner parties or any night. It has a wonderful combination of textures from the crust of the torte the moistness of the cake and cherries and the slight crunch from the almonds. We've been known to devour one with another couple as we played pinochle; a slice between hands and soon it would be gone! You can serve it warm (my favorite way) or at room temp. Always serve with real whipped cream.

Provided by momaphet

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (16 ounce) can tart red cherries, packed in water
6 ounces semisweet chocolate
1/2 cup almonds, ground very fine, plus
1/8 cup almonds, extra for the pan (see note)
6 ounces butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup sugar
3 eggs
2/3 cup flour

Steps:

  • Pre heat oven to 350 degrees, butter a 9" spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
  • Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte.
  • Melt chocolate in double boiler or microwave, watch carefully, don't allow any water to get in the chocolate or it will seize.
  • Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed.
  • On low add chocolate, beat until mixed, add almonds, then flour mixing just until incorporated.
  • Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer, they can touch the sides, spoon and spread the remaining batter over the cherries, going slow helps prevent pull up.
  • Bake 45 -50 minutes, the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove sides of the pan, let stand until almost cool ( to serve warm this is about 30 minutes).
  • To remove bottom of the pan - cover cake with a rack and flip over, remove pan bottom - you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over ( I've been know to serve from the pan bottom, just keep your thin spatula handy).
  • Note: Almonds should be finely ground in a blender or food processor, they should be almost powdery). Almond meal or almond flour (fancy names for ground almonds) can be found in some health food stores or at Trader Joes, though it can be very pricey under some labels. I prefer the freshness of grinding the almonds myself.
  • Use real whipping cream unless you have dairy issues; a little kirsch added as you whip it is a nice touch.

Tips:

  • For a richer truffle filling, use heavy cream instead of milk.
  • If you don't have a tart pan, you can use a 9-inch springform pan. Just be sure to trim the excess dough from the edges before baking.
  • To make the truffles even more decadent, roll them in cocoa powder or chopped nuts before serving.
  • If you're short on time, you can use store-bought pie crust instead of making your own.
  • Be sure to chill the tart for at least 2 hours before serving, or overnight for the best flavor.

Conclusion:

This chocolate cherry truffle tart is a delicious and elegant dessert that is perfect for any special occasion. With its rich chocolate filling, tart cherry filling, and buttery crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate cherry truffle tart a try. You won't be disappointed!

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