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.