Ingredients
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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)
Procedure
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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.
