A dark chocolate truffle infused with kirsch and griottine cherries.
Dice the cherries. Melt the chocolate over a pan of simmering water. Bring the cream to the boil, add the chocolate and mix until smooth and glossy. Stir in the kirsch and diced cherries. Pour into a tray and refrigerate until set.
Once set, cut into squares or use a melon baller to shape. Dust with cocoa powder and serve.
«Instead of cherries could replace with any macerated dried fruits or liqueurs»