Start by chopping your chocolate into small pieces. Then slice your butter into ¼ inch pads and set aside.
Next, Warm your cream. Start by pouring the cream into a small saucepot. Place over medium heat and bring up just under a boil, until you see small bubbles around the edges of the cream. Turn off your heat and add the butter and chocolate. Stir with a rubber spatula until the mixture is melted and very smooth. Let the mixture cool for about 15-20 min. next, pour in your vanilla and incorporate well. Pour your mixture into a bowl, cover with wrap and place in the refrigerator over night.
Use a melon baler to scoop the chocolate and shape with your hand. If the chocolate starts to melt, put it back in the refrigerator or dip your hand in ice water and dry. Resume rolling your truffles. Next roll your truffles in the unsweetened cocoa powder. Place in your refrigerator until you are ready to serve.
To make the cherry sauce. Place your cherries in a small sauce pot with 2 tbsp of sugar and ¼ cup of water and simmer low heat for about 10 min. Simply spoon the sauce over the truffle.
I have brought this recipe with me to work before. It's simple, healthy, delicious, inexpensive, and perfect for this heat. I have done custom changes like adding strawberries or raspberry vinaigrette so maybe we could our own spin on it since it's from Martha Stewart.
It would take some time and money but I could always make some and do a photograph of it for the website, I have a little bit of practice in food photography and I love cooking.
In a small saucepan, bring water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.
To store, refrigerate this salad in an airtight container, up to 3 days.