Chocolate-Covered Cherries

1. 1

   Drain cherries; dry on paper towels. Set aside.

2. 2

   Combine milk chocolate and unsweetened chocolate in top of a double boiler; place over water, and bring to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally.

3. 3

   Remove double boiler from heat, leaving chocolate mixture over hot water.

4. 4

   Dip fingers in cornstarch and shape a small amount of fondant around each cherry. Place on waxed paper-lined baking sheets.

5. 5

   Holding each fondant-coated cherry by the stem, dip in chocolate mixture, allowing excess chocolate to drain back into top of double boiler.

6. 6

   Place cherries on wire racks over waxed paper; refrigerate until chocolate coating has hardened. Store cherries in cool place.

7. 7

   Note: The flavor of Chocolate Covered Cherries will be enhanced when stored in a tightly covered container up to 2 weeks. The fondant will have mellowed and blended with the flavor of the liqueur.

* Per serving · 4 servings · Values may vary.

No additional tips available.