Delight your senses with our Cherry Cordials recipe, a harmonious fusion of cherries embraced by smooth chocolate! Crafted to perfection, these bite-sized wonders promise a symphony of flavors that are sure to be a crowd pleaser!
When we made these we found that we really liked the Mezzetta brand of Maraschino Cherries the best. And it is easier to work with cherries with stems as this makes it easier for dipping in chocolate. Another optional ingredient could be cherry flavor or emulsion or almond flavor (1/2tsp in the dough).
Ingredients:
- 10-12 oz jar Maraschino Cherries (with stems are easiest)
- 5 oz Dry Candy Fondant (or 1 cup)
- 8-12oz Merckens Cocoa Lite or Cocoa Dark Candy Melts
- You will need a sheet tray lined with parchment or wax paper as well as a tool for dipping (if using stemless cherries)
- Optional: 1/4 tsp invertase, or 1 cup Brandy, Kirsch or other liqueur
- Optional: 1/4 tsp flavoring like Cherry or Almond Emulsion
Directions
1.Drain cherries, reserving juice. If desired, soak the cherries in liqueur overnight. Dry cherries well on paper towels.
2.Meanwhile, mix 1 cup Dry Candy Fondant with 4 tsp reserved cherry juice.
- If desired, add ¼ tsp invertase. The invertase helps turn the fondant into liquid. You may leave this out and let the cherry juice melt the fondant but in this case the cherries will need longer to liquefy.
- If desired, add ¼ tsp flavoring
- Knead well, adding powdered sugar at any point if dough is too sticky.
3.Doing a few at a time, roll your dough into ½ inch balls (about 1.5tsp). Flatten into discs between sheets of parchment paper. Dough may be refrigerated for 30 minutes if it is too soft.
4.Wrap dough around cherry, leaving no gaps, cracks or holes where the syrup might leak out. Roll between the palms of your hand for the smoothest cover. Set the wrapped cherries onto the tray covered in parchment
5.Refrigerate your wrapped cherries for 30 to 60 minutes
6.Meanwhile, gently melt dipping chocolate in microwave (in 30 second bursts at 50 percent power, stirring in between) or in double boiler.
7.Dip the chilled cherries into the chocolate, while holding by the stem or using a dipping fork, fully covering the fondant and going a little up the base of the stem. Allow excess chocolate to drip off and place onto a clean sheet of parchment to dry.
8.Let the chocolate set, and store in a covered container at room temperature for a few weeks.
9.You may wait 3 days to 4 weeks to enjoy. The longer the better!
