In a medium size mixing bowl mix together: grated chocolate, ground walnuts, sifted confectioners’ sugar and sifted cocoa.
Minimizing hand contact, use a wooden spoon to mix in an apricot jam, one tbsp at the time. Finish off by kneading with your hands until paste like consistency is obtained.
Divide the dough and knead in the flavoring of your choice into each part. I used 1/4 tsp of each mint extract and orange extract.
Using your fingers separate a small piece of dough and flatten it into a ~ 40 mm (1 1/2″) round disc. Make a batch of about 5-6 such discs at the time and set them aside, on a plate.
Take frozen cherries out of the freezer, separate and insert one cherry on top of each disc. Put the rest of the cherries back to the freezer.
With dry hands wrap the dough disc around the cherry and form a ball. Seal the ball by gently rolling between your palms and put it aside on a parchment paper.
Repeat the process until all the balls are made.
Chocolate Water Ganache
On a cutting board cut the chocolate into small pieces and put them into a medium size mixing bowl.
In a small sauce pan mix water and sugar, simmer over medium heat (5 out of 10).
Pour hot water solution over the chocolate and whisk until completely melted and smooth.
Chocolate Glazing
Melt the chocolate over double boiler, stir in vegetable oil. Let cool slightly.
Assembly
Coat each ball with a chocolate Ganche using your fingers or a spreading knife. The coating will have a rough, rustic texture. Put the ball on a parchment paper and let it harden overnight. Store balls in the fridge in a sealed container.
Dip each ball into melted chocolate glaze, drain and place on a parchment paper to set. Store balls in the fridge in a sealed container.
Recipe Notes
use fork and spoon to deep and drain each ball in the chocolate glaze.