John Myers
Cherry Chocolates
The perfect cherry chocolates recipe with a picture and simple step-by-step instructions.
- 200 g Dark chocolate couverture
- Coconut oil
- 100 g Candied cherries
- 2 tsp Maraschino cherry liqueur
- 1 tsp Chocolate sprinkles
- Crush the chocolate and melt it together with a little coconut oil over a water bath.
- Pour the melted chocolate into the praline molds. (Fill completely). Place in the refrigerator for 10-15 minutes so that it hardens slightly. Then turn it over so that the still liquid chocolate can run out. I put a wire rack on a marble plate for this. I got the chocolate off the plate well. After this process there is still chocolate on the edge of the praline molds and so we have our hollow bodies.
- Puree the cherries with the liqueur and stir in the chocolate sprinkles. Now fill this mixture into the praline molds. Do not fill completely and leave approx. 2 mm space.
- Melt the excess chocolate again and close the pralines with it. Now put the whole thing back in the refrigerator and let it harden completely. Then remove from the mold and enjoy.
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