My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies.
I am wondering, though, if the recipe would also work with frozen organic cherries & cherry preserves? Thanks!Great & super easy recipe, but after trying twice, I prefer omitting the water - results in a more intense taste and less water crystals in the whole thing. Otherwise , wonderful recipe!I second elise! We do this all the time - cut the berries in smallish pieces, freeze, when it's dessert time, put in the Cuisinart with sugar , yogurt and hold your ears. Thunderous noise.
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