150g Naga 58% Dark Chocolate Couverture
150g Heavy Cream 35%
25g Dry Butter 82.5%
25g Dark Cherry Filling & Topping
20g Rum/Kirsch

Heat the cream until it starts to bubble. Pour over Naga 58% Dark Chocolate Couverture and mix to ensure a smooth ganache texture. Add room temperature butter, Dark Cherry Filling & Topping and the Rum. Emulsify with a stick blender. Store in the fridge overnight. Take the ganache out of the fridge and let rest until room temperature. Make the truffles the (12g each) and roll in shreds of dark chocolate.