Put the dried cherries in a bowl and stir in the black cherry conserve and liqueur or orange juice. Leave to soak for at least a couple of hours or preferably overnight. Lightly grease and line a 20cm square, shallow cake tin with baking parchment.
Put all the chocolate in a saucepan with the condensed milk and butter. Stir over a gentle heat until the chocolate has melted, and the mixture is smooth. Increase the heat to a simmer and simmer gently for another 2-3 mins, stirring all the time. Stir in half the soaked cherries.
Carefully pour the hot mixture into the prepared tin and dot the remaining soaked cherries evenly over the top, pushing them a little way into the chocolate.
Cover with clingfilm and pop in the freezer for 2 hours to set.
Using a sharp knife, cut the truffle into bite-sized pieces and keep covered in the fridge or freezer. To give as a gift, pop each piece of truffle into a petit four case and into air-tight jars or containers. Keep them chilled.
A chocolate brownie tin is perfect for this recipe. Anything straight-sided and not too shallow.
The truffles will keep in the freezer for up to 3 months. You can use them straight from the freezer as the mixture never hardens.
Try other fruit flavour too, e.g chopped dried figs with Bonne Maman Fig Conserve, dried apricots with Apricot Conserve, dried blueberries with Wild Blueberry Conserve etc.