Chocolate Cherry Cordials

1. 1

   Cream butter and confectioners sugar; then add cream, vanilla and almond extract.

2. 2

   Using electric mixer at lowest speed, work the mixture until it forms a thick pliable fondant.

3. 3

   If too sticky to shape with the hands, work in a little more confectioners sugar, 1/2 tablespoon at a time.

4. 4

   Dry cherries on a paper towel.

5. 5

   Mold a small amount of fondant (about 1 teaspoon) around each cherry to cover completely.

6. 6

   Arrange cherries on tray; cover lightly with waxed paper or plastic wrap and refrigerate 30 minutes.

7. 7

   Melt chocolate with shortening in top of double boiler over hot water; cool, stirring frequently, until thickened and no longer warm to the touch.

8. 8

   Drop cherries, one at a time, into chocolate and turn to cover completely.

9. 9

   Remove with a for and drop onto waxed paper.

10. 10

    Chill 15 minutes to harden chocolate.

11. 11

    Before serving, store candies in cool place for 2 days so that fondant will liquefy.

* Per serving · 4 servings · Values may vary.

No additional tips available.