Dark Chocolate Covered Cherries

When James first asked me to make him some chocolate covered cherries, I had no idea how simple they'd be to do, let alone how long they would take. The hard part isn't in the preparation itself- that step is relatively simple. It's the patience of waiting until they're fully ready before you can try them that's the challenge. No immediate gratification here. The culinary magic in making these delectable little treats happens during a month-long (yep, you read that correctly) rest period, where a sugar paste-like fondant wrapped around each cherry beneath a thin layer of dark chocolate magically creates that signature liquidy-cordial deliciousness. While you can certainly make these anytime, I think they make a truly extra special gift. Just make sure to plan at least a month in advance.

---

INGREDIENTS

• 427 g Powdered Sugar About 3-½ C (plus 1 Tbsp, separated)
• 100 g Sweetened Condensed Milk About ⅓ C
• 60 g Unsalted Butter 4 Tbsp
• ½ teaspoon Vanilla Extract
• ½ teaspoon Almond Extract
• Scant pinch of Kosher Salt
• 20 oz Maraschino Cherries (with stems, if desired), drained; Approximately 40 cherries
• 180 oz Good Quality Dark Chocolate Chips About 1 C (I used Lily's, with no added sugar)

INSTRUCTIONS

Step 1) Gather your ingredients. In the bowl of a stand mixer, blend together the powdered sugar, sweetened condensed milk, unsalted butter, kosher salt, and both extracts until a soft dough forms.

Step 2) Gently knead the dough on a clean worksurface until smooth and roll into a ball. The consistency will be a stiff, sugar paste with a marshmallow flavor, very similar to fondant. Place the ball into a bowl, cover, and pop into the refrigerator for about an hour.

Step 3) Dip each cherry into the reserved tablespoon of powdered sugar and place onto a parchment lined sheet pan. Freeze the cherries for one hour. This step will make the following steps much easier.

Step 4) After an hour, remove the sugar paste dough from the refrigerator and begin portioning small rounds using a teaspoon. With clean hands, gently knead and press to flatten using your thumb. You want the layer to be as thin as possible. Wrap the dough around each cherry, up to the stem, covering it completely.

Step 5) Melt the chocolate in 20-30 seconds increments using a microwave, stirring gently with a fork or spoon, until smooth. The less stirring the better, as incorporating too much air can cause very small bubbles to form as the chocolate dries and hardens.

Step 6) Dip each wrapped covered cherry into the chocolate until fully enrobed, up until the base of the stem.* Shake gently to drip off any excess chocolate. Place the cherries onto a separate parchment-lined sheet pan and repeat until all the cherries have been dipped. Move the pan into the refrigerator to allow the chocolate to set and harden, no longer than 15-20 minutes.

*If you've opted not to keep the stems, use a fork to submerge the cherries into the chocolate, gently wiping the bottom of the fork along the side of the bowl to remove any excess chocolate.

Note: An excess of chocolate will create a base beneath the cherry, which is perfectly fine. If you prefer a cleaner, more 'professional' look, simply use the extra pan with a fresh sheet of parchment and as cherries begin to set but are not yet firm, move them from one pan to the other.

Cover tightly and store away in a cool, dark place (such as a pantry or cabinet) for at least thirty (30) days. Yes, this is a long time, but totally worth it, trust the process! During this time, the sugar paste will slowly dissolve, creating a juicy, liquid-like center. After a month has passed, you may store your chocolate covered cherries in the refrigerator in a tightly sealed container and enjoy as you wish.

---