Make Maraschino Cherry Chocolate Creams
Maraschino cherries and chocolate conjures up a romantic evening together in front of the open fire. These delicious chocolates combine Maraschino cherries with the background flavors of vanilla or almond, depending on your preference.
Ingredients
- Make Fondant for Soft Chocolate Creams suitable for cream chocolate center
- Maraschino cherries or candied cherries
- Flavoring of almond or vanilla
- Chopped peanuts (substitute another nut if you have peanut allergies)
- ½ a pound of chocolate suitable for coating, high cocoa butter content
Steps
- Melt the fondant over hot water.
- Add the flavoring.
- Put a bit of cherry in the bottom of each mold.
- Turn in the melted fondant and fill the impressions. Ensure that they are level on the top.
- Melt the chocolate, broken in bits, over warm water in a double boiler. Add as many chopped peanuts as can be stirred into it.
- Let cool to about {{safesubst:#invoke:convert|convert}} and in it drop the finished creams, one at a time.
- Place them aside to set. Once coated, place them on baked paper or waxed paper covering a tray or board.
- Serve when set.
Things You'll Need
- Double boiler to melt chocolate and fondant
- Chocolate mold
- Baking or wax paper
- Tray
- Fork to assist coating
Related Articles
- Make Fondant for Soft Chocolate Creams
- Make Peppermint Creams
- Make Rose Chocolate Creams
- Make Chocolate Butter Creams
- Make Pistachio Chocolate Creams
References
- Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill; public domain resource - this eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at Gutenberg. Original source of recipe.
