Eve Conley-Adyemi, a clairsentient mortician being stalked by an angry spirit, is no stranger to supernatural drama. But when a vampire rock star shows up on her front porch begging her to end his undead existence, she gives him a hard pass. Besides, her death magic doesn’t work that way.

Soon, the sensitive rocker named Jonnie Tollens wins Eve’s interest, and they team up to defeat her poltergeist and cure his vampirism. Their quest leads them to a supernatural expat community in Peru who might have solutions, unlocking dark, potent facets of her powers along the way.

As they fall for each other, they lose control of the exact forces they need to harness. Worse, a marathon research session uncovers terrifying facts on who is really pulling the magical strings.

Can Eve and Jonnie fix their broken lives together before a rising tide of dark magic engulfs them both?

If you like Darynda Jones, Karen Marie Moning, K. F. Breene, or Laurell K. Hamilton, you’ll love this fun and sexy paranormal romance!

1. Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.

2. Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don’t allow it to come to a boil.

3. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.

4. Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.

5. Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternatively, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.

6. Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.

7. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.

8. Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.

9. Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.