|12 ounces||Chocolate coating/dipping chocolate*|
|3 tablespoons||Kirsch (Cherry Liqueur)|
|1½ tablespoon||Grenadine syrup (obtain from bar supply/liquor store)|
|Chocolate cherry candy mold or small foil or paper candy cups|
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@...> Date: Wed, 11 Dec 1996 18:12:37 -0800
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