For the fondant:
3/4 cup of water
100g dark or semi-sweet chocolate, chopped
2 cups of confectioners' sugar
2 tablespoons of corn syrup
1/2 teaspoon of vanilla extract
For the truffles:
300g milk chocolate chips
1 medium-sized jar of maraschino cherries, cut in half
For the fondant:
3/4 cup of water
100g dark or semi-sweet chocolate, chopped
2 cups of confectioners' sugar
2 tablespoons of corn syrup
1/2 teaspoon of vanilla extract
For the truffles:
300g milk chocolate chips
1 medium-sized jar of maraschino cherries, cut in half
Combine water and chocolate in a saucepan
Heat over low heat, stirring constantly, until well combined
Add confectioners' sugar and corn syrup
Stir gently to combine ingredients
Cover the saucepan and cook until steam starts rising from below the lid
Remove the lid and continue cooking without stirring until the mixture reaches a soft-ball consistency
Place the mixture on a smooth, cool surface and let it come to room temperature
Work with a spatula until smooth, then knead by hand until silky
Add vanilla extract and work the mixture again to incorporate it into the fondant
Let it rest without covering until cooled. Reserve
Pat dry maraschino cherry halves
Take about 1/2 tablespoon of fondant and shape a circle with a diameter of 3 cm on the palm of your hand using your thumb
Place half a cherry on top and roll to completely cover the cherry
Arrange the truffles on a paper plate
Chill the truffles in the refrigerator for 15 minutes before coating them with chocolate
Melt the milk chocolate chips according to basic melting instructions
Coat the truffles with melted chocolate using a fork to remove excess
Place the coated truffles on waxed paper and, before they dry, place half a cherry on top of each one
If you want them to dry faster, chill in the refrigerator for 1-2 minutes
Make about 40 truffles.
