Choco cherry cups
50 molds (foil)
2 tablespoons coffee liquor
13 cocktail cherries
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© Janneke's Recipe pages - recipe candy and chocolate
How to prepare:
Melt the chocolate au-bain-marie. Spoon 1 teaspoon in a mold.
Divide with a small brush the chocolate over the inside of the mold till completely covered. Repeat with the other molds and let the chocolate stiffen on a wire rack.
Put the rest of the chocolate in a small (paper) piping bag and make small figurs on baking paper. Let the figures stiffen.
Melt, for the stuffing, the chocolate au-bain-marie. Add cream and liquor and stir well. Quarter the cherries. Put a cherry-part in each mold and fill up till the edge with the stuffing. Shake little to remove airbubbles. Top each cherry cup with a chocolate figure.
Store the choco-cherry cups at a cool, dark place for a maximum of 2 weeks.
First published: April 12, 2003, Netherlands
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