Chocolate Cherry Truffles

Line baking sheet with parchment or wax paper. Drain the cherries from their liquid in a strainer. Set aside.

Heat cream to a gentle boil in a medium, heavy-bottomed saucepan. Remove from heat. Add chocolate and salt, and stir until mixture is smooth and chocolate is melted. Refrigerate 30-40 minutes until thickened, stiff, but still malleable.

Scoop a ball of the chocolate ganache using a tablespoon measurer or cookie scoop, Using your finger, press an indentation into the center of the ball.

Place one of the soaked cherries into the center of the ball and then roll it in your hands to make sure the cherry is fully covered in ganache. Repeat this process with the remaining ganache and cherries, placing the truffles onto the prepared sheet tray.

Place baking cocoa into a small bowl. Once all truffles are formed, toss each of the truffles into the baking cocoa to coat.

Chill finished truffles at least 15 minutes prior to serving. Store in an airtight container in refrigerator.