How to make cherry-rum chocolates:
Quantity |
Ingredients |
| 50g |
Glacé cherries |
| 375g |
Milk or dark cooking chocolate |
To flavour
|
Rum or rum essence |
Method
Chop cherries into quarters and soak in a little rum. Line a tray with baking paper and refrigerate for a few minutes. Melt chocolate to a smooth consistency. Using a dry dessert spoon, drop small quantities of chocolate onto the paper, about the diameter of a 10 cent coin. Sit a cherry piece in each. Refrigerate for a few minutes until chocolate is solid. Ensure the remaining chocolate is still smooth, reheating if necessary. Drape chocolate over each cherry, just enough to cover. Refrigerate for a few minutes until chocolate is solid.
Tips: Melt only a quarter of the chocolate at a time, as needed. If using a block of chocolate, break into smaller pieces.
|
|
Thanks to
Nikki G for submitting this recipe.
|
