Holiday Chocolate Cherry Cordials Recipe
Chocolate Cherry Cordials with Liquid Center
These homemade Chocolate Cherry Cordials are the ultimate treat for the holiday season! With a luscious liquid center and rich chocolate coating, these cherries make an impressive gift or sweet addition to any dessert table. This recipe requires a bit of patience, but the results are worth it—especially with the fondant and Invertase to ensure a perfect liquid center after a few weeks of resting.
Ingredients
- 2 jars of maraschino cherries with stems (drained)
- 4 tablespoons butter, softened
- 1 teaspoon cherry emulsion
- 1/2 teaspoon almond emulsion
- 2 teaspoons Invertase (for liquid center)
- 2 cups powdered sugar
- 12-16 oz melting chocolate
Instructions
1. Prepare the Cherries
- Drain the cherries, saving the juice if you don’t have cherry emulsion.
- Dry the cherries thoroughly on paper towels to remove excess moisture.
2. Make the Fondant Filling
- In a mixing bowl, cream the butter, cherry emulsion, almond emulsion, and Invertase until light and fluffy.
- Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. The fondant should come together and not be sticky.
3. Assemble the Cherries
- Place a sheet of wax paper on your work surface and sprinkle a bit of powdered sugar to prevent sticking.
- Using a small melon scoop or spoon, roll a small ball of fondant in your hand, flattening it slightly. Press a cherry into the center of the fondant, then wrap it completely around the cherry.
- Place each fondant-wrapped cherry on a baking sheet lined with parchment paper or a silicone mat.
- Allow the cherries to chill in the refrigerator for a few hours to firm up.
4. Dip Cherries in Chocolate
- Melt the chocolate in a double boiler or microwave. Add a teaspoon of coconut oil if you prefer a thinner coating.
- Place a small dab of chocolate on your mat or parchment paper. Place each fondant-wrapped cherry onto the dab, allowing the chocolate to cover the bottom of each cherry and act as a base.
- Let the chocolate base harden for about 15 minutes.
- Dip each cherry completely in melted chocolate, allowing any excess to drip off before placing them back on the lined sheet.
- Optional: Decorate the cherries by drizzling with additional melted chocolate.
5. Allow the Centers to Liquify
- Transfer the dipped cherries to an airtight container and let them sit in a cool place for 4-8 weeks. This resting period allows the Invertase to break down the sugars in the fondant, creating the liquid center.
Tips for Success
- Invertase: This enzyme is key for creating the liquid center. It’s available at baking supply stores or online. Without it, the center will remain solid.
- Chocolate Dipping: To prevent cracks and leaks, make sure the chocolate is not too hot when dipping, and use the chocolate base method to ensure the bottoms are sealed.
Enjoy these decadent chocolate cherry cordials with friends and family, or save them as a special holiday gift!
