Molded Cherry Cordials

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Cherries are nature's candy, and when you encase them in luscious chocolate, the result is nothing short of divine. Chocolate-covered cherries are a timeless treat, but when you take it a step further by molding, they become a professional edible work of art.

Molded Chocolate Covered Cherry Cordials

These chocolate-covered cherry cordials that are molded are a classic treat. Invertase is crucial if you want the cream fondant to liquify. Make the cherries several weeks ahead of time to ensure the dry fondant has plenty of time to liquify.

Ingredients

2 pounds Chocolate Wafers or Tempered Real Chocolate
60 Maraschino Cherries
1 pound Dry Fondant
1 tsp Invertase

Instructions

Melt chocolate wafers in a microwave safe bowl using 30 second intervals until 90% melted. Remove, stir, and let the risidual heat melt the rest of the wafers.

Pour melted chocolate wafers into a squeeze bottle.

Fill each cavity with the melted chocolate and then pour out the excess onto parchment paper.

Scrape top of mold to get a clean edge around each cavity.

While the chocolate sets prepare the fondant according to direction the package adding the invertase. Invertase is the secret ingredient that turns the fondant mixture into a creamy center.

Place a small amount of prepared fondant inside of the cavity. Place a maraschino cherry on top. Fill the rest of the mold with more of the fondant mixture.

Make sure to leave enough space to seal with chocolate.

Use melted chocolate in squeeze bottle to seal in the cherry and fondant.

Place mold into freezer until set.

Release candy when completely set.

Let your cherry cordials cure before eating. This will allow the invertase to do its magic.