Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:
about 3 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain cherries; dry on paper towels. Set aside.

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  • 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.

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

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

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

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

  • 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.

Source

Oxmoor House Homestyle Recipes

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