Recipe courtesy of
Yield:
24 servings

Ingredients

  • 2 cups dark sour cherries with stems
  • 3 cups cherry schnapps
  • 2 cups fondant
  • 2 cups dark chocolate

Directions

Place the cherries in a sealed jar with the schnapps and marinate for three months. 

Once the cherries are ready, drain them in a sieve overnight to make sure that all of the alcohol is removed from the surface of the cherries. 

Place the fondant in a saucepan over medium heat and melt. Dip 3/4's of each cherry in the fondant. Place the dipped cherries on a waxed tray. Place the chocolate in a saucepan over medium heat and melt. You will be dipping the cherries in the chocolate mixture twice. The first time dip 3/4 of the cherry in the chocolate, set aside. 

The second time you dip the cherry, you will be dipping it in the chocolate mixture right up to the stem. Place the chocolate covered cherries on wax paper and let rest for 24 hours.

Cook's Note

Timing: Cherries must be marinated in the cherry schnapps for three months. Did you know that there are over 1000 varieties of cherries in the U.S., but fewer than 10 are produced commercially? Kane, Pennsylvania is the black cherry capital of the world.

Categories:

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