Ingredients
- 12 cherries with stems
- Kirsh or any other liqueur.
- 6 oz good unsweetened Dark Chocolate, not the baking kind but the ones in specialty shops.
- a little piece of paraffin wax (the household one) the size of a quarter
Directions
Drain the cherries and soak in kirsh for 12 hours. Melt chocolate and paraffin in double boiler.
Drain cherries, and while the chocolate is still warm dip the cherries one at a time. Put on waxed paper until set. This goes very well with Champagne. Make a lot because they go fast.
Bon Appetit!
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Submitted 6/13/05.
Source: My Files
Submitted By: Louise B.
lebon@icanect.net
Chocolate Covered Cherries