Maraschino cherries are wrapped around cherry fondant, then dipped in dark chocolate in this surprisingly easy recipe. Keep the stalks on for easy dipping and to impress your guests.
- 40 Maraschino cherries
- 60g butter
- 300 icing sugar
- 2 tbsp. cherry juice (from cherry jar)
- Pinch salt
- Few drops vanilla extract
- 300g dark chocolate, melted
Drain the cherries and pat them dry.
Cream together the butter and about half of the icing sugar. Stir in the cherry juice, salt and vanilla and beat in the rest of the sugar. Mix should be stiff and smooth.
Roll the fondant mix into about 40 small balls. Stuff each fondant ball into a cherry and chill in the fridge for about half an hour.
Once chilled, dip the cherries into the melted chocolates and leave to cool in the fridge on baking trays or on a wire rack. Store in the fridge.