Chocolate Covered Amarena Cherries

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See original recipe at: artisanslist.com

kept byCindyBogart
recipe byartisanslist.com

Notes:

You’ll want to make these at least a few days before Valentines Day. Once the chocolate has set up, you’ll put them in an airtight container in the fridge. After a few days, the fondant around the cherries inside has a chance to soften and liquefy a bit.

Categories:
- amarena
- Cherry
- Chocolate
- Dessert

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Ingredients:

For the cherries

1, 16-ounce jar stem-on Amarena cherries in syrup, drained OR 2, 8-ounce jars stem-on maraschino cherries, drained

For the fondant

2 1/3 cups sifted confectioners sugar
1/2 stick unsalted butter, softened (I use butter from pasture-raised cows. Cultured butter is also good!)
1/2 tsp sea salt
1 Tbsp heavy whipping cream
1 tsp pure vanilla extract
For the chocolate coating

2 cups high-quality semi-sweet chocolate OR dark chocolate OR milk chocolate
2 Tbsp unsalted butter
Notes
If Amarena cherries are unavailable, substitute maraschino

Drain the cherries. Save the juice to sweeten yogurt or mix into a cocktail.
Blot cherries on clean cotton cloth. Set aside
In the bowl of a stand mixer with paddle attachment, add the confectioners’ sugar, softened butter, salt, vanilla extract and cream. Beat until a smooth dough forms. Remove the fondant and shape into a flattened disk. Spread your clean work surface with a sheet of parchment paper.
Place the fondant on the paper; cover with another sheet of parchment. Roll the fondant out as thinly as possible. Remove and discard the top sheet of parchment. Using a 1 1/2 inch round cookie or biscuit cutter, cut the fondant into circles. One by one, wrap each cherry in fondant smoothing to shape each cherry into a nice cherry ball. Place stem up on a parchment lined plate or pan. Place pan of fondant-wrapped cherries in refrigerator for at least 45 minutes.
Melt chocolate with butter in microwave in 30 second increments, stopping between each to stir. Melt just until chocolate is smooth and stirrable, but not bubbling. Set aside.
Remove chilled fondant cherries from refrigerator. Carefully dip, coat and swirl them in the melted chocolate. Place dipped chocolates back on parchment lined plate. Once all chocolates are made, return cherries to the refrigerator to harden. Once hardened for about an hour, place finished chocolates in an airtight container and refrigerate for several days. Serve.

See original recipe at artisanslist.com