Description
Chocolate covered cherries are perfect for Valentines Day, holidays or for a gift. This chocolate covered cherries recipe has delicious liquid centers surrounding a cherry and covered in scrumptious chocolate. Our chocolate-covered cherry tastes better than Queen Anne chocolate covered cherries. We wanted to make a faster version of our family and friends most requested recipe and this mold recipe is the answer. It's faster than you think to make this gourmet chocolate covered cherry recipe.
Ingredients
1 Tablespoon Butter
1 3/4 cup Powdered Sugar
1.5 ounce Sweetened Condensed Milk
1 Tablespoons Cherry juice
1/8 teaspoon Cream of Tartar
1/8 teaspoon Almond Extract
6 oz Chocolate Wafers, Callets or Chocolate Baking Bar (chopped if using a chocolate bar)
18 Maraschino Cherries
Instructions
Using stemless cherries in a chocolate mold:
Preheat oven to 190°F.
Place cherries in a strainer in the sink and remove stems. (No need to let dry since you are not wrapping them, but spooning on fondant)
If using chocolate bar: On a cutting board, chop chocolate into 1/4-inch slices. No need to chop if using disks.
Place chocolate into oven-safe dish and place in oven. Turn oven off and let sit for 20-30 minutes. Stir occasionally until smooth.
Sift powdered sugar: Place sifter in a large bowl. Pour powdered sugar into sifter and sift all sugar.
Check the Chocolate using a instant read thermometer, remove at 88°F for milk chocolate or 91°F for dark chocolate.
When completely melted, remove from oven. Stir until smooth, then stir 1 additional minute.
(You can also use a double broiler to melt the chocolate. The oven method allows you to sift powdered sugar while warming chocolate)
Filling the Mold: Pour chocolate into each chocolate mold 1/4 way full.
Next, rotate chocolate mold until sides of molds are completely covered with chocolate.
Use a spoon if needed to cover any holes. Return chocolate to oven. Place chocolate mold in freezer until solid, about 15-20 minutes.
Using a stand mixer, combine sifted powdered sugar, cherry juice, almond extract, and cream of tartar in a mixer bowl. Using the wire whip/whisk, mix until smooth and scraping down sides as needed.
Remove chocolate mold from freezer.
Place 1 stemless cherry in each mold then fill with liquid fondant 3/4 full. Leave space at the top for chocolate to seal fondant completely. Place in freezer for 10 minutes.
Remove chocolate from oven and stir. Cover tops of molds with heated chocolate to seal in fondant. Return to freezer for 15-20 minutes.
Turn cherry mold upside down to gently empty cherries onto parchment paper then place in glass or plastic sealed container until ready to eat. The center is creamy and ready to serve immediately.
Notes
Temper your chocolate: Nobody wants dull looking chocolate after all the hard work. Milk Chocolate needs to reach 88 °F. Milk chocolate contains more milk fat with a lower melting point. Dark Chocolate needs to reach 91 °F. Dark chocolate has less milk fat with a slightly higher melting point. White chocolate needs to reach 80 two 82°F. tempered chocolate can be stored for several months at 65°F. Chocolate will seize if comes in contact with water and then cannot be tempered, therefore, you can use the oven method to temper chocolate.
Monitor your chocolates temperate constantly using an instant read thermometer. Chocolate that gets too hot will leave spotted chocolate and will turn white within days.
- Prep Time: 60
- Category: Desserts