Cherry Marshmallow Truffles

Read after the recipe for the winners of my last two giveaways.

Do you like this artsy-style photo?

Every year I whip up a few boxes and trays filled with candy for theHubby’s best/favorite clients, and this year was no exception. Except that with my day job, book signing prep, attending a family wedding, plus allowing myself the luxury of going to the bathroom occasionally, I haven’t had the time to post anything unless it was part of a recipe linkup. Since Chanukah is over, I’ll save the new candy recipes for Purim shalach manot baskets and be ahead of the game for a change.

Or this traditional one?

In the meanwhile, here is my contribution to yet another linkup. This recipe for Cherry Marshmallow Truffles is my entry for the Improv Challenge, hosted by Kristen, where bloggers have to come up with a dish made with chocolate and marshmallow (or marshmallow creme such as Fluff). My truffles are an adaptation of a recipe from Better Homes & Gardens.  The original version suggests a number of options for making the truffles, but for some reason, maraschino cherry centers is not one of them (dried cherries are suggested instead).

But messy is kinda cool.

I drained the cherries well so as not to color the fluff. The idea of pink-tinted marshmallowed innerds didn’t appeal to me. But if you prefer to be tickled pink, don’t bother patting the cherries dry, and add a tablespoon of the syrup to the fluff mixture  along with an extra 1/4 cup of powdered sugar; stir well to avoid streaks. Of course, you might like the idea of streaky marshmallows, sort of a marbled effect.  

Even with maraschino surrounded by marshmallow and enrobed with a thick outer layer of chocolate, the 'chino shines. The taste is similar to cherry cordial truffles, but without the liquid center pouring out over your hands.  In fact, if you were planning to make your own cordials, try my recipe with a milk chocolate coating, adding a dash of Cherry Heering to the creme mixture.

Cherry Marshmallow Truffles
Lightly adapted from recipe.com
yield:  about 50 truffles 

25 maraschino cherries (without stems)
1 7-ounce jar marshmallow creme
1/3 cup butter, softened
1/4 tsp. vanilla extract
1/4 tsp. table salt
3 cups Confectioners' sugar, plus more for dusting
2 cups semisweet chocolate chips, plus additional for decorating (optional)
1 Tbl. vegetable shortening
2 ozs. white chocolate, for decorating (optional)

Line a large baking sheet with  waxed paper.  Line another large baking sheet with parchment paper.  Set both aside.  Drain the maraschino cherries.  Cut each cherry in half; set aside on a plate lined with paper towels to dry. 

In a large bowl, combine marshmallow creme, butter, vanilla extract and salt. Beat with an electric mixer at medium speed until smooth. Reduce speed to low, the gradually add 3 cups Confectioner' sugar.  Increase speed to medium and continue to beat until well mixed. Cover and chill at least 1 hour or until mixture is easy to handle.

Lightly dust hands with powdered sugar; shape marshmallow mixture into 3/4-inch balls.  Press an indentation in the center. Place a maraschino cherry half in the indentation, then form the creme mixture around the cherry, enclosing it completely.  Place balls on waxed paper-lined baking sheet. Freeze for 15-20 minutes.

About a few minutes before ready to start dipping, combine chocolate chips and shortening in a 1-quart heat-safe mixing bowl.  Place in microwave at 100% power for 45 seconds.  Stir, then continue to microwave for another 30 seconds.  Stir, then if necessary, continue to microwave at 30 second intervals until chocolate is completely melted and smooth.

Dip marshmallow balls in chocolate. Use a fork to lift balls out of chocolate, drawing the fork across the rim of the bowl to remove excess chocolate. Place balls on parchment-lined baking sheet. Refrigerate about 15 minutes or until completely set.

Yeah ... messy rules!

If desired, drizzle truffles with melted white and/or dark chocolates (see how to do the drizzling).

Store in a tightly covered container in the refrigerator for up to 1 week or freeze for up to 3 months.

 ------------------

And now for the giveaway winner:

1. The winner of the The Everything Kosher Slow Cooker Cookbook giveaway is:

The 13th entry - Hindy.

Congrats, Hindy!


2. The 6 winners of the Chanukah Blog Party giveaway are:

The 12th entry on "More Quiche Please" for Susie Fishbein's new Kosher By Design Cooking Coach.
The 30th entry on "Overtime Cook" for Susie Fishbein's new Kosher By Design Cooking Coach.
The 34th entry on "This American Bite" for Leah Schapira's Fresh and Easy Kosher Cooking.
The 3rd entry on "Guess who's coming 2 dinner" for Leah Schapira's Fresh and Easy Kosher Cooking.
The 49th entry on "Overtime Cook" for Esther Deutch's CHIC Made Simple.
The 18th entry on "Juanitas Cocina" for Esther Deutch's CHIC Made Simple.

Congrats to the 6 winners!

Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher.