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Chocolate Cherry Cordials

kept bymlehet
recipe bySerious Eats

The cherries are soaked overnight in a few tablespoons of liquor. I used Jack Daniels because it's what I had on hand, but any liquor will work—try brandy or even Grand Marnier.
Using good quality chocolate will give superior results.
Fondant can be made ahead of time and stored in airtight container at room temperature before remelting.
A marble slab is very convenient to work and cool the fondant, but a rimmed sheet pan can be substituted.
If you get tired of working the fondant, you can take a rest for a few minutes and then resume.
If after melting fondant it's too thick to dip cherries, mix in extra cherry juice, 1/2 teaspoon at a time, until desired consistency is achieved.
Make sure to completely coat cherry with chocolate to prevent syrup from leaking out.
Chill the cherries a minimum of 48 hours to allow the fondant time to fully dissolve.

Special equipment: instant read thermometer, pastry brush, rimmed sheetpan or marble slab, bench scraper, offset spatula


To soak the cherries:
24 maraschino cherries with stems
3 tablespoons bourbon or liquor of choice

For the Fondant:
1 cup granulated sugar
1/3 cup water
4 tablespoons liquid from maraschino cherry jar
1 tablespoon light corn syrup

To Dip the Cherries:
8 ounces bittersweet chocolate, finely chopped



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