Chocolate Cherry Truffles

Makes 40 to 50 small truffles

1 pound semi-sweet chocolate, finely chopped

1 cup heavy cream

½ cup pitted cherries (I'll use whatever I have on hand - sweet or tart)

¼ teaspoon black pepper

1 tablespoon (½ ounce) unsalted butter

¼ teaspoon salt

2 cups cocoa powder

• Place the chocolate in a bowl and set aside.

• Combine the cream, cherries, and black pepper in a medium saucepan and bring to a boil. Remove from heat, cover the pot, and steep for 5 minutes.

• Puree the mixture in a food processor or Vitamix until smooth.

• Return the cream to a boil and pour over the chopped chocolate; allow to stand one minute; then stir until smooth. Add in the butter and salt; stir until smooth.

• Refrigerate the ganache to cool completely. Once the ganache is firm, use a small cookie scoop to form the chocolate into little rounds.

• Roll in cocoa powder and refrigerate until ready to eat.