 Chocolate Buttercream Cherry Candies
Makes about 48 candies
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Image © Publications International, Ltd.
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Chocolate Buttercream Cherry Candies
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Ingredients
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About 48 maraschino cherries with stems, well drained
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1/4
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cup (1/2 stick) butter, softened
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2
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cups powdered sugar
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1/4
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cup HERSHEY'®S Cocoa or HERSHEY'®S SPECIAL DARK® Cocoa
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1
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to 2 tablespoons milk, divided
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1/2
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teaspoon vanilla extract
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1/4
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teaspoon almond extract
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White Chip Coating (recipe follows)
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Chocolate Chip Drizzle (recipe follows)
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1. Cover tray with wax paper. Lightly press cherries between layers of paper towels to remove excess moisture.
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2. Beat butter, powdered sugar, cocoa and 1 tablespoon milk in small bowl until well blended; stir in vanilla and almond extract. If necessary, add remaining milk, one teaspoon at a time, until mixture will hold together but is not wet.
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3. Mold scant teaspoon mixture around each cherry, covering completely; place on prepared tray. Cover; refrigerate 3 hours or until firm.
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4. Prepare White Chip Coating. Holding each cherry by stem, dip into coating. Place on tray; refrigerate until firm.
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5. About 1 hour before serving, prepare Chocolate Chip Drizzle; with tines of fork drizzle randomly over candies. Refrigerate until drizzle is firm. Store in refrigerator.
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White Chip Coating
Place 2 cups (12-ounce package) HERSHEY'®S Premier White Chips in small microwave-safe bowl; drizzle with 2 tablespoons vegetable oil. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth. If mixture thickens while coating, microwave at HIGH 15 seconds; stir until smooth.
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Chocolate Chip Drizzle
Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in another small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute; stir until chips are melted and mixture is smooth.
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© The Hershey Company
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Printed
from fbnr.com
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