Chocolate Covered Cherries (Print Version)

# Ingredients:

→ Main Ingredients

01 - 400 grams of powdered sugar (divided into portions, approximately 390-520 grams total)
02 - 1 jar of cocktail cherries with stems (16 ounces or roughly 25 cherries, save the juice)
03 - 100 grams of salted butter brought to room temperature
04 - 450 grams of chopped dark chocolate or a blend of semi-sweet and dark chocolate

→ Optional Decorations

05 - Red candy melts for a decorative drizzle

# Instructions:

01 - Strain the juice off the cherries while keeping at least 60ml aside for later use. Lay the cherries on some kitchen paper, then blot them gently till dry. Make sure they’re completely dry so the fondant sticks properly.
02 - Grab a big mixing bowl and beat together 300 grams of powdered sugar, the softened butter, and 60ml of cherry juice. Keep mixing until everything is nice and smooth.
03 - Add the rest of the powdered sugar gradually, about 70g at a time, mixing until you get a malleable dough that’s soft but holds its shape. Don’t worry if you don’t use all the sugar. Chill the dough in the fridge for about 20 minutes so it firms up.
04 - Sprinkle your hands with a bit of powdered sugar to avoid sticking. Pinch off enough fondant to roll into a ball about 3-4cm wide, then flatten it in your hands. Pop a cherry in the center, wrap the fondant all around, and gently roll it into a smooth ball shape.
05 - Set the fondant-covered cherries on a baking tray lined with parchment paper. Stick the tray in the fridge for around 20 minutes so the fondant sets.
06 - As the cherry balls chill, melt the chocolate in a microwave-safe bowl. Heat for 30 seconds at a time, stirring after each burst to avoid burning. Go slow so the chocolate melts smoothly.
07 - While holding the cherry by the stem, dip it right into the melted chocolate to coat it entirely. Let any extra chocolate drip back into the bowl, then place the coated cherry on wax paper or parchment to dry.
08 - Melt the red candy melts (follow what’s on the packaging), and drizzle them over the cherries for a splash of color. This step’s handy for covering up any uneven bits in the chocolate.
09 - Leave the coated cherries out at room temperature until the chocolate’s fully hardened. Store them in a sealed container at room temp after they’re ready to eat.

# Notes:

01 - This treat is a French twist on a classic dessert, offering cherries wrapped in a buttery fondant and covered with luscious chocolate.
02 - If working with stemless cherries, a fork works great for dipping. To make chocolate smoother if it gets too thick, mix in a spoonful of coconut oil or vegetable shortening.

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