Fondant For Chocolate Cherries Food

CHOCOLATE FONDANT

Steps:

• First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

FONDANT FOR CHOCOLATE CHERRIES

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.

CHOCOLATE-COVERED CHERRIES WITH MELTING FONDANT FILLING

Steps:

• Open and drain cherries. Spread on paper towel and let dry.
• In bowl of mixer combine first three fondant ingredients. Mix on medium speed until light and fluffy for about five minutes. Sift powdered sugar to get rid of lumps - this is a vital step. Add to mixture in mixer bowl and continue to beat until well incorporated. Pull out of mixing bowl and on powder sugar-dusted counter top, knead fondant for five minutes. Cut fondant in half and wrap each piece in plastic wrap, then place in refrigerator for at least 30 minutes to chill.
• With powder sugar covered hands, pinch off small amounts of fondant and cover a dried maraschino cherry with the fondant. Continue until all cherries are covered in fondant.
• Put chocolate candy coating in a microwave safe bowl. Place in microwave oven, microwave on high for 30 seconds, stir well. Microwave in 10-second intervals, stirring after each until chocolate is melted. Take cherries and dip one at a time using a fork. Make sure that the entire cherry and fondant is completely covered! If you leave holes, the fondant will leak out. Place on wax paper or parchment paper-covered cookie sheet. If desired, use sprinkles before chocolate hardens. Cool and let candy harden. Serve in individual candy cups, if desired.
• Store in a covered container with wax paper between the layers. You can store them individually in #4-sized cupcake/candy holders.
• PLEASE NOTE: Chocolate covered cherries need to set up for at least five days for the fondant to dissolve!

CHOC-PEANUT FONDANTS WITH CHOCOLATE SOIL & CHERRIES

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.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain the cherries, reserving 1/4 cup of the cherry juice.
• Place the cherries on paper towels and pat to dry.
• Place the powdered sugar, butter and 3 tablespoons of cherry juice in the bowl of a mixer; beat to combine until the mixture forms a dough.
• If the mixture seems too wet or sticky, add 1 tablespoon of powdered sugar at a time until desired consistency is reached.
• If mixture is too dry, add 1 teaspoon of cherry juice at a time until desired consistency is reached.
• Cover the bowl and refrigerate for 20 minutes.
• Take two teaspoons of the cherry dough and flatten it into a disc shape.
• Place one cherry onto each disc and wrap the dough around the cherry to form a ball. If the dough sticks to your hands, try coating your hands in cooking spray first.
• Place the balls onto a sheet pan lined with parchment paper and freeze for 20 minutes.
• While the balls are chilling, melt the candy melts by placing them in a microwave safe bowl and cooking them in the microwave for 30 second increments until melted.
• Stir the candy melts until smooth.
• Place one ball on a fork and use the fork to coat the ball in chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate.
• Place each dipped ball onto a sheet of parchment paper. Repeat the process with the remaining balls and candy melts.
• Place some of the melted candy in a resealable bag and snip off one corner of the bag to use as a piping bag.
• Use the piping bag to drizzle melted chocolate over the tops of the dipped cherries.
• Let the chocolate coating harden, then store the cherries at room temperature for up to one week.

ALICE'S FONDANT FILLING FOR CHOCOLATES

Steps:

• Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
• After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
• Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
• Variations:.
• Peppermint (peppermint extract to taste).
• Maple Walnut (maple flavoring to taste and finely chopped walnuts).
• Orange (orange extract to taste--a few drops to 1/2 teaspoon).
• Cherry (Maraschino cherries drained and quartered--pat dry).
• Cherry-almond (as above but add almond extract to taste).
• Almond (almond extract with a sliced almond on top of finished chocolate).
• Coconut (fine coconut plus vanilla).
• Rum (rum extract plus 1-2 teaspoons butter).

FONDANT-FILLED CANDIES

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.

EASY CHOCOLATE COVERED CHERRIES

Steps:

• Drain juice from cherries, set cherries aside until ready to use. To make fondant: Using a electric mixer at medium speed beat together butter, corn syrup and vanilla in a mixing bowl until smooth. Gradually add salt and 3 cups of the sugar, mixing well. When mixture becomes too stiff to beat, stir with spoon. Add 1/2 - 1 cup of sugar to make a mixture that can be kneaded. Form mixture into 10" roll. Wrap in plastic wrap and refrigerate roll until firm.
• Cut roll into 1" slices. Cut each slice into quarters. Flatten each piece in palm of hand; place cherry in center. Fold up fondant around cherry until it is completely covered. Place on waxed paper-lined baking sheet. Chill until firm.
• Melt milk chocolate in the top of double boiler over hot water. Cool slightly. Holding each fondant-covered cherry by the stem, quickly dip it in the melted chocolate until the fondant is covered. Place on waxed paper-lined baking sheets. Refrigerate until chocolate sets. Store in air-tight container in the refrigerate. Make 40-50 cherries, depending on the size of the cherries.

FONDANT (FOR CHOCOLATE COVERED CHERRIES)

Steps:

• 1. Combine ingredients and stir until sugar dissolves; boil; cover and boil 3 minutes; uncover; wipe sides and cook until soft ball stage. Pour on platter rinsed in cold water. Cool until you can handle with hands. Knead until creamy, stiff and free from lumps. (It may appear to have sugared, continue to knead until smooth.)
• 2. Store in refrigerator for 24 hours. Drain maraschino cherries, place small balls of fondant inside cherries. (Cherries with fondant will dip better if placed in freezer for a short time.)
• 3. Melt dipping chocolate in double boiler along with the paraffin wax. Use fork to dip cherries in the chocolate, place on a waxed paper and cool until set.
• 4. NOTE: Fondant can also be flavored with maple, lemon, or orange flavorings; roll in a ball and dipped in chocolate for nuggets.

CHOCOLATE CHERRY CORDIALS RECIPE

Steps:

• Place cherries in small bowl with liquor. Cover and rest overnight, stirring occasionally.
• Place cherries on paper towel-lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240°F (116°C) on instant-read thermometer, occasionally brushing edge of pan with water to dissolve crystals.
• Pour sugar syrup onto large marble slab or rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using a bench scraper, scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use an offset spatula to scrape syrup from bench scraper. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.
• Continue to work mixture back and forth across marble until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to a small saucepan and set over low heat, stirring until just melted. Remove from heat.
• Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared baking sheet. Remelt fondant if it thickens before cherries are finished dipping. Let fondant dry onto cherries, about 10 minutes.
• Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted.
• One by one, dip fondant-covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment-lined baking sheet. Chill at least 48 hours before serving.