Chocolate Cherry Cordials Recipes

Steps:

• Place cherries in a small bowl; add brandy. Cover and freeze for at least 3 hours., Place chocolate chips in a small heavy saucepan. Cook over low heat until chips begin to melt. Remove from the heat; stir. Return to the heat; cook just until melted. Immediately remove from the heat; stir until smooth., Pat cherries dry. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate for 10 minutes or until firm. Store in an airtight container in the refrigerator.

Steps:

• Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
• Add flour cocoa, salt, baking powder and baking soda. Beat well.
• Flatten about 1 tablespoon of dough.
• Place a cherry in the middle of the dough and mold the dough around it.
• Roll in sugar and repeat with remaining dough.
• Place cookies 2 inches apart of an un-greased baking sheet.
• Bake for 8 minutes and let cool on rack.
• For glaze whisk ingredients together and spoon over cookies.

Steps:

• Cream butter and confectioners sugar; then add cream, vanilla and almond extract.
• Using electric mixer at lowest speed, work the mixture until it forms a thick pliable fondant.
• If too sticky to shape with the hands, work in a little more confectioners sugar, 1/2 tablespoon at a time.
• Dry cherries on a paper towel.
• Mold a small amount of fondant (about 1 teaspoon) around each cherry to cover completely.
• Arrange cherries on tray; cover lightly with waxed paper or plastic wrap and refrigerate 30 minutes.
• Melt chocolate with shortening in top of double boiler over hot water; cool, stirring frequently, until thickened and no longer warm to the touch.
• Drop cherries, one at a time, into chocolate and turn to cover completely.
• Remove with a for and drop onto waxed paper.
• Chill 15 minutes to harden chocolate.
• Before serving, store candies in cool place for 2 days so that fondant will liquefy.