Black Pearl Truffles: Pirate’s Valentine

Soak dried cherries in rum, if using, for at least 1 hour. Dry with paper towels to remove excess moisture. Chop the cherries into smaller chunks and transfer to a clean bowl.

Melt chocolate gently in a double boiler or microwave. Blend with the cream cheese, cherries, coconut and vanilla. Cover bowl with plastic wrap and chill in fridge for about 1 hour, until firm.

Transfer some sprinkles into a small bowl.

Remove chocolate from refrigerator. Taking teaspoons at a time, quickly roll into a ball. The heat from your hands will start to melt the outer shell of the truffle. This will make it easier for the sprinkles to attach. Toss the truffle ball into the sprinkles, swirling the truffle around the bowl to coat evenly. Gently place truffle onto a baking sheet and return to fridge for another 30 minutes.

Store in an airtight container in the fridge for up to a week. And, if you’re as lucky as me, you can enlist the cutest little sweetheart in all the seven seas to serve them.