Red, White and Chocolate

Chocolate Truffle Cookies With White Chocolate Shards And Dried Sour Cherries

Hurray for the Red, White and Chocolate!

These patriotic chocolate truffle cookies are a perfect combination of tastes - a rich semisweet chocolate highlighted with creamy white chocolate shards and paired with a juicy, dried sour cherries.  This cookie is the ideal dessert for a summer picnic or barbecue.  It is perfect, a chocolate dessert that is finger food!  The summer heat and sun is not conducive to a gooey cake with buttercream - but chocolate cookies are a totally different story.  There are people (like The Chocolate Goddess) who must have chocolate every day and at every event, so this cookie is the ideal answer for summer months.

What a great dessert to bring as a hostess gift too, they travel well.  Picture this - put the chocolate truffle cookies in a white basket with a blue bow on the handle and line it with a piece of patriotic material.  It is the most delicious way to say Hurray for the 4th with Red White and Chocolate!  It also tells your host and hostess you appreciate their efforts.  Put them on the dessert table and let the your fireworks in your mouth begin.

Happy 4th of July!

Happy Baking!

and Remember

Always Stay in Touch with Your Inner Goddess!


8 ounces of good quality Semisweet Chocolate, chopped

4 tablespoons Butter

2 Large Eggs

¾ cup Granulated Sugar

½ cup All Purpose Flour

½ teaspoon Baking Powder

¾ teaspoon Salt

1 cup dried sour cherries

8 ounces (2 – 4 ounce bars) Ghirardelli White Chocolate chopped into shards (do not use any tiny pieces – eat them instead!)

Baking Instructions

Preheat oven to 350 degrees.

Line baking sheets with parchment.

Melt chocolate and butter and set aside

Beat eggs and sugar.

Add melted chocolate and butter.

Add dry ingredients.

Chill for 30 minutes.

Bake 10 minutes, just until cookies lose their wet appearance.  Remember these are mostly chocolate and will cool to have the consistency of a chocolate truffle.

Scoop rounded tablespoon size. I used a small scoop, a bit bigger than a melon baller.  Leave about 1 ½ inches between cookies.

Let them overnight on cookie sheets until the chocolate firms up.