Chocolate Covered Cherries


2 cups of Maraschino cherries
brandy, rum, Cinnamon Schnapps or Amaretto
1 egg white
1 tsp. vanilla
2 Tbsp unsalted butter
1 pinch of salt
2 1/2 cups powdered sugar

2 squares bitter chocolate
12 oz. pkg. chocolate chips
4 Tbsp. melted paraffin (Gulf Wax)


Drain the cherries. Soak them in liqueur to cover for a couple of days. It is easier to handle the cherries if they are partially frozen first, but not necessary. It is important not to squeeze the cherries because you want to keep as much liqueur in the center as possible. Beat the egg white until fluffy. Add vanilla, salt and enough powdered sugar to make a stiff dough. Beat with mixer until very stiff. Knead like bread dough. Pull off a bit of the sugar mixture and flatten out to make a thin sheet. Wrap the cherries with a this sheet of the sugar mixture so that they are completely enclosed and put on buttered wax paper over a cookie sheet. Chill or, better yet, put in freezer for a few minutes until they are firm and cold but not frozen.

Chocolate Dip: Melt bitter chocolate and chocolate chips over hot water in double boiler. Add paraffin. Keep dip over hot water while dipping. Dip cherries. When cherries are set, check them for leaks and patch any leaks with more chocolate. Store at room temperature to develop the cordial. The stems can be left on for a handle or use a toothpick.

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