Drain the cherries, reserving 1/4 cup of the syrup they come in.
Dry them with a paper towel so that the mixture can stick better.
In a bowl, mix the powdered sugar, butter, and cherry syrup. Mix well; if the mixture is too runny, you can add one more cup of sugar. Refrigerate for 20 minutes.
Take a small portion of the dough, form balls and flatten them slightly. Cover a cherry with the mixture, sealing it carefully. Repeat the process with the rest.
Once all the cherries are covered, refrigerate again for 15 minutes.
Melt the chocolate bars or chips in the microwave, 20 seconds at a time, stirring each time with a spatula.
Hold the cherries by the stem, dip them in the chocolate, and if necessary, help with a spoon to ensure they are well coated.
Place them on a tray lined with wax paper.
Grate the caramel sticks or crush them inside a bag using a rolling pin. Sprinkle the caramel on each truffle.
Refrigerate again until the chocolate has hardened.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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