7-8maraschino cherries(blotted dry with a paper towel)
¼cupmilk or white chocolate melting wafers(optional)
sprinkles(optional)
Instructions
In a small microwave safe bowl, melt ½ cup dark chocolate melting wafers for 30 seconds. Stir, melt for another 30 seconds. Stir until completely melted, microwave for an additional 10 seconds if needed.
Spread the chocolate along the bottom and sides of 6 cups of a hot chocolate bomb mold (see notes for alternatives) using the back of a spoon.
Chill in the fridge for 1-2 minutes. Remove from fridge and spread chocolate that may have pooled in the bottom back up the sides. Return to fridge until solid.
Finely chop the maraschino cherries. You should have about 2 tablespoons.
In a small bowl, combine butter, powdered sugar and chopped cherries. Mixture should be very thick. If it is too thick to mix in a little maraschino cherry juice a ¼ teaspoon at a time.
Divide the cherry filling between the chocolate cups.
Melt the remaining ½ cup dark chocolate wafers as before. Spread over the cherry filling and chill in the fridge until hard. Remove from molds, trim extra chocolate off the bottom if needed.
Optional: melt milk or white chocolate wafers as before (it will need less time, do not overcook). Drizzle over the the top of the truffles and add sprinkles if desired.
Notes
I used a hot cocoa bomb mold to make 6 truffles. You can also use the following (finished quantity will vary):free form mini muffin tin with linerscandy truffle moldsMore detailed instructions for each here.