| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Chocolate coating/dipping chocolate* |
| 3 |
tb |
Kirsch (Cherry Liqueur) |
| 1 1/2 |
tb |
Grenadine syrup (obtain from bar supply/liquor store) |
| 24 |
|
Candied cherries |
|
|
Chocolate cherry candy mold or small foil or paper candy cups |
INSTRUCTIONS
Spoon a small amount of melted chocolate into each of 24 paper or foil
candy cases, coating sides and bottoms well. Chill for not more than 5
minutes to set chocolate.** Combine the Kirsch and Grenadine syrup and
chill well. Place a cherry in each candy cup/form space. Drizzle enough of
the Kirsch mixture over each cherry to cover halfway. Spoon melted
chocolate over each cherry to fill case. Chill for 5 minutes or until
chocolate is set. Place in airtight container and let stand for at least 24
hours before using. Peel casings from candy and eat carefully as syrup will
drip. Makes 24 cordials.
*Chocolate chips are really not adequate for use as melting chocolate in
most candy recipes as the chocolate turns white when set up.
**(NOTE: You might want to double coat forms, making sure there are no open
holes in the coating. To double coat, apply 1st coat of chocolate and chill
in freezer for 5 min. Remove and add 2nd coating. A good way to check for
holes is to hold the form up to the light. Thin or open areas will allow
the light to pass through.)
Posted to MM-Recipes Digest V3 #340
From: "Carol D. Westover" <tehachap@adnc.com>
Date: Wed, 11 Dec 1996 18:12:37 -0800
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”