way to cook:
1. Make the Cherry Centers: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and 1 cup of the powdered sugar. Mix on low until crumbly. Add another cup of powdered sugar followed by the milk, and mix until combined. Finally, add the remaining cup of powdered sugar, the cherry emulsion or extract, and the food coloring (if using). Mix until a thick, smooth, and uniformly colored dough forms.
2. Shape and Freeze: Using a small cookie scoop or a spoon, portion the cherry mixture into 2-teaspoon-sized balls. Roll them between your palms to smooth them, then place them on a parchment-lined baking sheet. Freeze the balls for at least 2 hours, or until they are completely firm and solid.
3. Prepare the Coating: When ready to dip, combine the chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until completely melted and smooth. Stir the chopped peanuts into the melted chocolate.
4. Dip the Truffles: Working quickly with a few cherry centers at a time (keeping the rest in the freezer), use a fork or dipping tool to submerge each ball into the chocolate-peanut mixture. Lift it out, let the excess chocolate drip off, and place it back on the parchment-lined sheet.
5. Set and Store: Once all truffles are dipped, place the tray in the refrigerator for 15-20 minutes to allow the chocolate coating to set completely. Store the finished truffles in an airtight container in the refrigerator for up to 2 weeks.
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