- Preparation time
- Cooking time
- 36 big and mature 36 big and mature Cherries
- 1 2/3 oz 50 oz extra dark chocolate
- 4 fl oz 125 ml Double cream
- 1 oz 30 gr Confectioners’ Sugar
Wash the cherries and let them dry. Slit evenly across the top of the cherry with a very sharp knife, then pit the stones away with the knife, storing apart the part with the stem.
Prepare a firm whipped cream, by mounting the cream with the icing sugar and fill a pastry bag
In a double boiler, melt the extra bitter chocolate with a tablespoon of water. When the chocolate is completely melted, dip the bottom of each cherry. Set on a sheet of baking paper to dry and thicken. The chocolate will give cherries not only taste, but also stability, allowing you to serve them without overthrow.
When the chocolate is solidified, fill the lower half of the cherries with a little bit of whipped cream.
Cover with the top-half of the cherries and store in refrigerator for about 30 minutes, or in the freezer, for lessn than 15 minutes, avoiding freezing . Transfer in the refrigerator until time for serving.
It’s cherry season!!! All you need to prepare these cherries is only four ingredients and a touch of dexterity. Deprived of their core, filled with chantilly cream , glazed with dark chocolate cherries are even more irresistible… one will lead to another.
To take off the cherries stones without depriving them of the stalk, you’ll need a very sharp cutter and a bit of patience. It ‘ so better choose large and mature cherries, in order to facilitate the operation.