Three-quarters cup of confectioner's sugar
One tablespoon of lightly beaten egg white
1 1/2 tablespoons of cherry liqueur or other (Betina's tip)
The cherry can be substituted with another filling of your choice. A good option is to mix chopped dried fruits (almonds, dates, apricots, grapes) into the mixture. With this filling, a orange or apricot liqueur pairs well.
200 grams of dark chocolate
12 cherries in syrup
Accessory: 12 bonbon molds number 5
Three-quarters cup of confectioner's sugar
One tablespoon of lightly beaten egg white
1 1/2 tablespoons of cherry liqueur or other (Betina's tip)
The cherry can be substituted with another filling of your choice. A good option is to mix chopped dried fruits (almonds, dates, apricots, grapes) into the mixture. With this filling, a orange or apricot liqueur pairs well.
200 grams of dark chocolate
12 cherries in syrup
Accessory: 12 bonbon molds number 5
Chop the chocolate and place it in a refrigerated bowl
In a double boiler, melt the chocolate over low heat, stirring with a wooden spoon
When the chocolate is smooth, turn off the heat
Pour two-thirds onto a flat surface
Let the rest remain in the double boiler, away from the heat
Using a spatula, make regular movements in the chocolate until it becomes thick and creamy
Return it to the bowl and mix well with the remaining chocolate
Using a brush, spread the melted chocolate evenly into the molds and flip them upside down onto a flat surface
Let them set at room temperature
In a separate bowl, combine the confectioner's sugar, beaten egg white, and liqueur
Mix delicately until you obtain a creamy consistency
Strain and dry the cherries
Place one in each mold and top with a small amount of the creamy mixture
Cover with melted chocolate and let set.
