Chocolate truffles with pecans and cherries

Ingredients:

• 1/3 cup pecan pieces
• 100 g dark chocolate, very finely chopped
• 100 g semi-sweet chocolate, very finely chopped
• 1 teaspoon pure vanilla extract
• A pinch of coarse salt
• 0.5 cups heavy cream
• 1 tbsp unsalted butter
• 0.5 cups dried cherries, very finely chopped
• Turbinado sugar, for dusting

Preparation:

1. Preheat oven to 350°F (175°C). Spread the pecans on a rimmed baking sheet and bake until toasted, 8-10 minutes. Let cool completely, then chop very finely.
2. Place the bittersweet and semisweet chocolate, vanilla extract, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium heat until steaming and melted; pour over the chocolate and let sit for 5 minutes. Stir until the chocolate is melted and the mixture is smooth. If any chocolate chunks remain, microwave in 30-second intervals, stirring, until smooth. Add the pecans and cherries and stir to distribute evenly.
3. Let cool to room temperature, then cover with plastic wrap and refrigerate until the chocolate mixture is firm but still pliable enough to scoop and form into balls, about 3 hours.
4. Place sugar on a plate and line a baking sheet with parchment paper. Form the chocolate mixture into balls (about 1 heaping teaspoon each), then roll them in sugar to coat. Store in the refrigerator.