Candies with biscuits, walnuts, and sour cherries in sour cherry liqueur
I have made these chocolate truffles with biscuits, walnuts, and sour cherries soaked in liqueur so many times that I know exactly how quickly they disappear at any festive gathering. I usually prepare them when I need a no-bake sweet treat, especially when guests are coming and I don't feel like making complicated desserts. The recipe is easy to follow, doesn't require any special techniques, and doesn't involve hard-to-find ingredients. I also love that they remain just as good after sitting in the fridge for a day or two. Quick Info Total time: about 40 minutes (includes shaping the truffles) Preparation time: 30-40 minutes Cooking time: none required Servings: 30-35 pieces, depending on size Difficulty: easy Recipe type: no-bake dessert, suitable for festive platters or sweet snacks Ingredients 300 g plain biscuits 200 g ground walnuts 3 tablespoons cocoa powder 1 teaspoon rum extract 200 ml sour cherry liqueur 200 ml lukewarm milk 200 g butter (at room temperature) 200 g granulated sugar sour cherries from the liqueur (one for each truffle) ground almonds for rolling (or other options, see the tips section) Instructions 1. Finely crush the biscuits in a food processor. If you don’t have a food processor, you can use a rolling pin, but it will take longer. 2. In a large bowl, mix the crushed biscuits with the ground walnuts, cocoa powder, and granulated sugar. I recommend mixing them well to evenly distribute the cocoa and walnuts. 3. Add the rum extract, then gradually pour in the sour cherry liqueur. Do the same with the lukewarm milk. The idea is not to add all the liquid at once, especially if the biscuits are drier or moister – adjust the texture as you go. Mix with your hands or a large spoon until everything is well combined. 4. Add the butter at room temperature. If it seems difficult to incorporate, you can break it into smaller pieces and knead it into the mixture until it melts from the warmth of your hands and blends in. The mixture should be cohesive, soft enough to shape easily, but not too sticky. 5. From the resulting mixture, form balls about the size of a walnut. Make a small indentation in the center of each ball with your finger and place a sour cherry from the liqueur inside. Carefully cover it, reshaping the ball. 6. Roll each truffle in ground almonds. Alternatively, you can use ground walnuts, shredded coconut, or even granulated sugar, depending on your preferences and what you have on hand. 7. Place the truffles on a tray or in a box lined with parchment paper, and let them chill for at least an hour to firm up and allow the flavors to meld. Why I make this recipe often This recipe is quick, requires no baking, and the ingredients are always easy to find. The truffles keep well for several days in the fridge, so I can prepare them in advance for guests or for a festive platter. They are easy to adapt with whatever I have in my pantry and don’t make much mess. The use of sour cherries from the liqueur gives them a unique flavor, while the rest of the mixture is balanced in texture and sweetness. Tips and Variations Tips If you use very dry biscuits, you might need a little more milk or liqueur. The final texture should be moldable, not crumbly, but also not too soft. For a uniform result, weigh the mixture for each truffle if you have the patience. If not, you can do it by eye. If the sour cherries are very juicy, you can drain them a bit before using. Wet hands or lightly greased with butter can help shape the balls without them sticking too much. Substitutions Ground almonds for the exterior can be replaced with ground walnuts, shredded coconut, or granulated sugar, depending on preference or what you have on hand. If you don’t have sour cherry liqueur, you can use another fruit liqueur or even compote, although the flavor will be different. The rum extract can be omitted if you don’t like the aroma. Butter can be replaced with margarine, but the texture will be slightly different. Variations You can add raisins or other dried fruits to the mixture, but the original flavor will not be preserved. For a different appearance, you can roll them only in shredded coconut or cover them with melted chocolate, but these won't be the classic version. Serving Ideas I arrange them on a platter, alternating truffles rolled in almonds, walnuts, and coconut for color. They can also be placed in candy wrappers or served with coffee alongside other no-bake desserts. Frequently Asked Questions 1. Can I use digestive biscuits instead of plain ones? Yes, but they will have a stronger flavor. You might need a little less sugar since they are already sweeter. 2. What can I substitute for the sour cherries? You can use cherries from compote or dried fruits, but the taste will not be the same. The sour cherries soaked in liqueur have a specific flavor and an added hint of alcohol. 3. What do I do if the mixture doesn’t hold together? Add a little milk or liqueur gradually, mix, and check the texture again. In rare cases, if it’s too soft, add a bit more crushed biscuits. 4. How long do the truffles last in the fridge? They keep well for 3-4 days in a closed container. 5. Can I freeze the truffles? I do not recommend it, as the texture of the biscuits and butter will not be the same after freezing. Nutritional Values Estimate for one truffle (for 35 pieces from the entire mixture): Approx. 95-110 kcal/truffle Carbohydrates: 10-12 g Protein: 1.5-2 g Fat: 5-6 g Values vary depending on the size of the truffle, how much sugar and butter is actually used, and how much almond sticks to the outside. They are calorie-dense desserts, mainly due to the butter and nuts. Storage and Reheating Store in the fridge in a lidded container to maintain their texture and flavor. They do not need reheating. I do not recommend keeping them at room temperature for more than a few hours, especially if it’s warm. The truffles do not freeze well, as their texture deteriorates.
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