Featured on author Marilyn Brant’s blog Magical Musings with Kristina McMorris (Bridge of Scarlet Leaves) and Jael McHenry (The Kitchen Daughter) as part of “Novels to Delight the Taste Buds.”
An Adams’ family tradition and first-prize winner at the Virginia State Fair.
12 1-oz. squares of semisweet chocolate
3 1-oz. squares of unsweetened chocolate
1 can (14 oz.) sweetened condensed milk
1/4 teaspoon salt
2 tablespoons cherry liqueur
1/4 cup chopped hazelnuts
1/2 cup maraschino cherries, drained and chopped
2 6-oz. packages of premium white chocolate baking bars
2 teaspoons vegetable oil
Red sugar sprinkles
Heat chocolate, sweetened condensed milk, and salt in pot over medium heat, stirring until chocolate is just melted. Remove from heat. Add liqueur, chopped nuts, and candied cherries. Put a sheet of wax paper over the surface and refrigerate until cold or overnight.
Using a melon baller or a rounded teaspoon, scoop out heaping tablespoon from chilled chocolate mixture. Roll into smooth ball between hands. Place on waxed paper-lined baking sheet. Keep scooping and rolling until every bit is used up.
Melt and stir together white chocolate with oil in a saucepan over low heat. Let stand a minute until cool to the touch. Using two forks, gently dip balls into white chocolate. Transfer to waxed paper to dry. Decorate with red sprinkles. Makes about three dozen truffles or more, depending on the size of your bonbons.