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How To make Chocolate Balls with Cherry Centers
50 Whole candied cherries
3/4 c Cherry brandy (more may be
-necessary) 1/2 lb Sweet milk chocolate, broken
-into pieces 1/4 lb Unsweetened baking
-chocolate, broken into -pieces 1 1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin)
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Ingredients:
Lilly’s Chocolate Chips (I used about half a bag for 13)
Maraschino Cherries
Choc Zero Vanilla Syrup
Directions:
1. Melt chocolate chips over a double boiler.
2. With a brush, spread chocolate onto some miniature cupcake liners.
3. Place in a pan and freeze until chocolate is hardened.
4. Spread another layer of melted chocolate over hardened chocolate to thicken.
5. Freeze chocolate again.
6. Peel paper off of the chocolate cups.
7. Add a little vanilla syrup to each cup.
8. Place a Cherry in each cup.
9. Add a little more vanilla syrup on top of the cherries.
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Crispy shelled meringue with a chewy marshmallow interior is the perfect vehicle for those brilliant, sweet and boozy flavours that make a black forest gateaux an absolute classic. This makes a real show stopper of a dessert, guaranteed to make your guests ooh and aah!
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