Directions

1. Melt chocolate and butter: Place chopped dark chocolate and unsalted butter in a heatproof bowl over simmering water (double boiler method) or use a microwave in short bursts. Stir until smooth and velvety.

2. Warm cream & combine: Heat the heavy cream just until it begins to steam (don’t let it boil). Remove from heat and pour into the melted chocolate mixture, stirring constantly until you get a glossy ganache.

3. Add Cherry Bomb extract & sweeten: While the ganache is still warm, stir in the Cherry Bomb extract and powdered sugar. Taste and adjust—if you want a stronger cherry flavor, add a little more extract, but go carefully to avoid overpowering.

4. Chill ganache until firm: Let the ganache cool at room temperature, then cover and refrigerate for ~2 hours (or until firm enough to shape).

5. Shape into truffles: Using a small scoop or teaspoon, portion out the chilled ganache and roll into firm balls with your hands.

6. Coat or dust truffles: Roll half of the truffles in cocoa powder. For extra richness, dip others in melted chocolate and allow to set on parchment paper. Garnish with freeze‑dried cherries or chocolate shavings if using.

7. Serve & store: Serve the truffles chilled or at room temperature. Store in an airtight container in the refrigerator. If frozen, thaw gently before serving.