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Chocolate-Cherry Truffles

Chocolate-Cherry Truffles with Toasted Coconut

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Recipe Details


One might say that the key to Chef Michelle’s heart is truffles—cake truffles, cookie dough truffles, chocolate truffles, you name it. In fact, in her youth she actually ran her own truffle business, called Tidbits, so it’s safe to say she’s made enough of the bite-size treats to master the technique. This week, she’s breaking it down into a few simple steps. First, she creates a rich ganache of chocolate and dried cherries; then, once it’s hardened slightly, she rolls it into balls and coats them in toasted coconut flakes. Decadent, elegant, and deceptively easy to make—trust us, you’ll want to keep this recipe in your back pocket for all your future chocolate cravings. 


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    • Calories 290
    • Protein 3g
    • Total Carb 33g
    • Total Fat 20g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • dried cherries
      3 tablespoons
      dried cherries
    • 5.5-ounce can coconut milk
      5.5-ounce can coconut milk
    • semisweet chocolate chips
      1 cup
      semisweet chocolate chips
    • shredded coconut
      1/2 cup
      shredded coconut
    • parchment paper
      parchment paper

    What You’ll Need

    • kosher salt
    • baking sheet
    • 6" small pot with lid
    • 10" medium nonstick pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Roughly chop dried cherries. Line a baking sheet with parchment paper.

    2. Make chocolate ganache

      Make chocolate ganache

      Vigorously shake coconut milk can before opening. In a small pot, heat ¼ cup coconut milk over medium-high heat. When bubbles form on the surface, remove pot from heat and add chocolate. Allow to stand for 1 minute, then stir until chocolate is melted and mixture is fully combined.

    3. Chill chocolate ganache

      Chill chocolate ganache

      Add dried cherries and ⅛ teaspoon salt to pot with ganache, and stir to fully combine. Cover pot and transfer to refrigerator to chill until firm, about 35 minutes. 

    4. Toast coconut

      Toast coconut

      While ganache chills, place shredded coconut in a medium nonstick pan over medium heat. Toast, stirring continuously to prevent burning, until golden, 5-7 minutes. Transfer to a medium bowl and set aside.

    5. Form and roll truffles

      Form and roll truffles

      Working 1 at a time, using a spoon, scoop out 1 tablespoon ganache. Working quickly to avoid melting, roll ganache into balls, then roll in toasted coconut to fully coat. Repeat to form 10-12 truffles. Transfer to prepared baking sheet, spacing apart as much as possible.

    6. Plate chocolate-cherry truffles

      Plate chocolate-cherry truffles

      Transfer baking sheet with truffles to refrigerator to chill until firm, about 20 minutes more. Enjoy chocolate-cherry truffles chilled or at room temperature.

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