I called these Black Forest Truffles.

Close up. Can you guess the secret ingredient?

Do you remember the chocolate mousse I made for the torte a while ago? Well, I made it again and changed the recipe a bit to make this candy. Black Forest bliss, I assure you. And the filling isn’t that high in calories and fat.
These truffles are easy to put together: Make the mousse, let it chill for a couple of hours and then melt some chocolate to cover the mousse.
I don’t know how many this makes, you can use leftover filling as a cupcake frosting or just eat it all by itself.

Black Forest truffle filling

55 g (1/4 cup) vegan margarine, room temperature
50 g ( 1/2 cup) Dutch processed cocoa powder
50 g (1/2 cup sifted) powdered sugar
160 g silken tofu, puréed ( 1/2 cup puréed)
150 g sour morello cherry jam (6 tablespoons)
2 tablespoons Obstwasser (A brandy similar to kirsch. You can use kirsch or any other clear liqueur distilled from fruit. Or substitute some cherry juice / extract if you’re not into alcohol)
50 g (1.75 oz, half a bar of Ritter Sport chocolate) chopped chocolate, melted

200g (7 oz.) additional chocolate for covering
secret ingredient (follows)

Cream together margarine, cocoa and sugar. Add tofu, jam brandy and the melted chocolate. (I used my mini food processor). Transfer to a bowl and let chill in the refrigerator for a couple of hours. This filling will still be soft and mousse-like after it has chilled. But that is okay and will result in a crunchy truffle with a very soft centre.
To make the truffles, take out a piece of parchment paper and melt half of the remaining chocolate (100 g /3.5 oz). (You won’t need all of it for the bottoms. I made around 30 and had some leftover chocolate.)
Use a teaspoon to drop some chocolate onto the parchment (about the size of a grape):

Let the chocolate dry. Enter the secret ingredient:

Hibiscus flower leaves! I drink hibiscus tea all the time (or hibiscus-peppermint, hibiscus-lavender, hibiscus-rosemary) and always have a bag of these leaves. I have been experimenting with them some months ago to make muffins but that didn’t go so well. Here, they worked much better. They intensify the cherry taste and add a sour component to the truffles. If you have whole flower leaves, grind two tablespoons in your food processor until they look like in the following picture. Or use the same amount of already ground leaves from a tea bag.

Sprinkle the truffle bottoms with some of the ground leaves, spoon some truffle filling on top and sprinkle some more hibiscus over it. Melt all your remaining chocolate and cover the truffles. Let cool completely and enjoy!