Chocolate Cherry Cups
Hands-on time: 45 minutes
Total time: 2½ hours
Makes: 30 pieces
Getting the marzipan cherry filling into the centre of these impressive chocolates is surprisingly simple. Whether or not you choose to share that with your guests is totally up to you!
Chocolate Cherry Cups:
280 g 70% dark chocolate (about 10 oz), chopped 170 g milk chocolate (about 6 oz), chopped 1 pkg (200 g) marzipan ½ cup glacé cherries Garnish: 10 glacé cherries, cut in thirds Chocolate Cherry Cups: In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt half each of the dark chocolate and milk chocolate, stirring, until smooth. Pour by about 1 tsp into 1¾-inch wide candy cups. Refrigerate until set, about 30 minutes.
Meanwhile, in food processor, pulse marzipan with cherries into smooth paste. Roll by 1 tsp into balls. Gently press 1 ball into each candy cup, flattening tops almost but not all the way to edge.
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt remaining dark chocolate and milk chocolate, stirring, until smooth. Pour by 1 tsp over filling to cover, smoothing tops. Refrigerate for 10 minutes.
Garnish: Top each cup with 1 cherry piece. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.) per piece: about 131 cal, 2 g pro, 8 g total fat (4 g sat. fat), 15 g carb (2 g dietary fibre, 12 g sugar), 2 mg chol, 8 mg sodium, 123 mg potassium. % RDI : 2% calcium, 9% iron, 1% folate.