Drunken cherry in chocolate
Description
The recipe won't take much time. This dessert is exclusively for adults. You can use fresh or frozen cherries, but in this case, you can use cherries left over from cherry liqueur—they're already infused with an alcoholic aroma and flavor, which gives the candies a pronounced taste. It's best to soak the cherries in brandy, as this results in a smoother flavor. Choose high-quality dark chocolate (at least 70% cocoa) for better taste and easier storage. Serve chilled.
Instructions
- 1
Step 1
1. Chop half of the chocolate into pieces and melt it, being careful not to overheat, otherwise it will develop an unpleasant bitter smell and taste. Pour the melted chocolate into silicone molds, making sure it coats all the sides, and leave at room temperature until cooled. Then place in the refrigerator for about 20 minutes.
- 2
Step 2
2. Prepare the syrup in advance: pour a quarter cup of water into a saucepan and add granulated sugar, place the mixture over heat and cook. In a cup, mix 2 tablespoons of cold water with starch. Pour the contents of the cup into the saucepan and cook for 3 minutes over low heat. Let the resulting mixture cool slightly, then stir in the brandy, followed by the berries from the infusion. Let it sit for 1 hour.
- 3
Step 3
3. Take the molds out of the refrigerator, place one berry in each, and pour in a little syrup—about ¾ of the mold's volume (the syrup in which the cherries were marinated). Return the molds to the refrigerator for 1 hour.
- 4
Step 4
4. After the allotted time, remove the molds. Melt the remaining chocolate, let it cool slightly, then generously pour it over the molds and place them in the refrigerator for 10 minutes. Then, use a sharp knife to trim off excess chocolate for smooth, even edges. Return the candies to the refrigerator for another 15 minutes, then pop them out of the silicone molds and serve.