A rich, creamy center, flecked with bits of dried cherry, encased in white chocolate. The perfect tea time nibble!
In medium saucepan, heat cream until hot (do not boil). Remove pan from heat; add chopped candy. Stir until candy is completely melted. Fold in chopped cherries. Pour mixture into 8 x 2-inch baking pan. Refrigerate until firm, at least 1 hour.
Using a small scoop, form truffles into small balls. Dip into melted, but slightly cooled candy. Place on parchment-lined cookie sheet. Refrigerate truffles until ready to serve.
Makes 20-24 truffles.