Best 4 Fondant For Chocolate Cherries Recipes
Indulge in a symphony of flavors with our exquisite Fondant for Chocolate Cherries, a culinary masterpiece that harmonizes the rich decadence of chocolate with the vibrant sweetness of cherries.
This extraordinary dessert is a delightful alchemy of textures, featuring an irresistibly soft and fudgy center enveloped in a crisp and glossy shell. The explosion of flavors upon each bite is truly captivating, as the rich chocolate and tangy cherries dance harmoniously on your palate.
With three enticing variations to choose from, this recipe offers a journey through a world of delectable possibilities. The Classic Fondant, a timeless treasure, captivates with its simplicity and elegance. The White Chocolate Fondant, a symphony of milky sweetness, adds a touch of ethereal lightness to the experience. And the Grand Marnier Fondant, an infusion of sophistication, delights with its rich, orange-infused chocolate center.
Whether you're a seasoned baker or embarking on your culinary adventures, this recipe provides clear, step-by-step instructions, ensuring success in your pursuit of this delectable treat. So gather your ingredients, prepare your palate, and let's embark on a culinary expedition to create memories that will linger long after the last bite.
FONDANT FOR CHOCOLATE CHERRIES
Chocolate cherries fondant. I use this inside the chocolate shell. It melts into a great liquid within 5 days. It is imperative to sift the powdered sugar.
Provided by Cammy Kinstedt
Categories Desserts Frostings and Icings Fondant Recipes
Time 45m
Yield 40
Number Of Ingredients 4
Steps:
- Sift confectioners' sugar several times into a bowl to eliminate all lumps.
- Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.
- Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 7.4 g, Cholesterol 2.3 mg, Fat 0.9 g, SaturatedFat 0.5 g, Sodium 21.7 mg, Sugar 6.6 g
DOUBLE CHOCOLATE COVERED CHERRIES
These candies are delectable. Covered first with chocolate and than white chocolate, they are truly decadent! If you're really a chocolate fanatic (like me), try using semisweet chocolate instead of white for the second coating.
Provided by Karen..
Categories Candy
Time 35m
Yield 24 candies
Number Of Ingredients 8
Steps:
- Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
- Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
- Stir in confectioner's sugar (mixture will seem dry).
- When most of the sugar is mixed in, turn out onto counter and knead until smooth.
- Divide into 24 pieces (about 2 tsp each) and shape into balls.
- Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
- Refrigerate at least an hour or until very cold and very firm.
- Line large cookie sheet with waxed paper.
- In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
- Place pan or bowl over hot water to keep dipping consistency.
- Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
- Place on waxed papered cookie sheet to set.
- Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.
CHOC-PEANUT FONDANTS WITH CHOCOLATE SOIL & CHERRIES
Chocolate soil is a big restaurant trend at the moment - serve alongside your melting-middle pud for serious wow factor
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- Make the soil first. Heat oven to 180C/160C fan/gas 4. Thinly slice the chocolate cake and lay on baking trays lined with baking parchment. Bake for 30 mins, turning the slices halfway, until crisp to the touch. Put in a food processor and whizz to crunchy crumbs. Will keep well for up to a week in an airtight tin.
- Make the fondants by brushing 6 dariole moulds well with melted butter. Chill for 1 min, then brush again. Put a spoon of cocoa powder in one and shake about so the whole inside is coated, then tip out the rest into the next and tap the bottom of the dariole to get out any excess. Repeat with all the darioles.
- Beat together the softened butter, peanut butter, sugar and vanilla to cream them, then beat in the eggs, followed by the flour. Stir in the melted chocolate and divide between the darioles. Chill for up to 24 hrs.
- To serve, heat oven to 200C/180C fan/ gas 6. Bake the fondants for 10-12 mins - the top will be set, but you should feel a soft middle when you prod it. Add a small pile of soil to each plate and top with a cherry - or put the soil in a mini bucket or flowerpot. Add a spoon of cherry compote to each plate and top with a scoop of vanilla ice cream. Finally, carefully turn each chocolate fondant out onto the plate - they should come out easily. Serve immediately.
Nutrition Facts : Calories 802 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 72 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
FONDANT-FILLED CANDIES
Meet the Cook: Here's an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to "wrap" cherries before dipping them in chocolate. -Debbi Loney, Central City, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.
Nutrition Facts : Calories 343 calories, Fat 13g fat (11g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Use high-quality chocolate for the best flavor. A semi-sweet or bittersweet chocolate with a cocoa content of at least 50% is ideal. - Make sure the chocolate and cream are finely chopped before melting them together. This will help them melt smoothly and evenly. - Don't overheat the chocolate and cream mixture. Stir it constantly over low heat until it reaches a temperature of 110°F (43°C). - If you don't have a candy thermometer, you can test the temperature of the chocolate mixture by dropping a small amount into a bowl of cold water. If the chocolate hardens immediately, it is ready to use. - Add the corn syrup to the chocolate mixture gradually. This will help prevent the fondant from becoming too thick and grainy. - Allow the fondant to cool slightly before using it. This will make it easier to handle and spread. - If the fondant becomes too thick, you can add a little bit of milk or cream to thin it out. - Store the fondant in an airtight container at room temperature for up to 2 weeks.Conclusion:
Chocolate cherry fondant is a delicious and versatile treat that can be used to make a variety of desserts. It is easy to make and can be customized with different flavors and colors. With a little creativity, you can use chocolate cherry fondant to create stunning and memorable desserts that will impress your friends and family.
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