CHERRY CHOCOLATE--Delicious Little Sweet Things

I like small things. Small things are usually pretty and neat. These chocolate treats are exactly that – small, but secretly rich tasting, with a slightly mysterious flavor – and perfect for cool weather. A little bite of this cherry chocolate reminds you that spring is coming, or at least will warm you up like a sunny day.

It is obviously not fresh cherry season in North America right now, but using preserved sour cherries can bring that captivating taste all year round.

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CHERRY CHOCOLATE

Recipe adapted from La Maison du Chocolat, by Robert Linxe

Makes about 45-50 chocolates

INGREDIENTS:
1 pound (440 grams) bittersweet chocolate (ordinary bittersweet)
¾ cup heavy cream
1 tablespoon vanilla extract
3 tablespoons unsalted butter
6 tablespoons kirsch
2 ounces cherries (preferably sour cherries or cherries in light syrup), pitted, plus extra (unchopped) for platter garnish

Small paper candy liners/cups

Chop the chocolate finely and put in a heatproof mixing bowl. Set aside. Pour the cream into a small saucepan and bring to a boil. As soon as the cream boils, remove from heat. Add the vanilla, wait 20 seconds, then stir and pour over the chopped chocolate. Let stand for a few seconds, then whisk to combine in a circular motion, starting from the center and working out. As soon as chocolate is completely melted and the mixture is homogenous, stir in the butter. Mix for a few seconds, then add the kirsch and stir to blend. Refrigerate, loosely covered, about 3-4 hours.

To assemble: Finely chop the cherries and set aside. Soften the chocolate mixture in the top of a double boiler set over low heat. Remove from heat and beat with a hand mixer until smooth and creamy. Transfer mixture to a pastry bag fitted with a small star tip. Pipe into the paper cups/liners, filling about three-quarters full. Sprinkle chopped cherries over each and then cover with a final rosette of piped chocolate. Set aside to harden before serving.

 

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