Black Forest Tartlets With Chocolate Cherries Recipe
Ingredients
| Dark Chocolate Chips | 1 1/2 Cup (16 tbs), divided | |
| Vegetable shortening | 4 Teaspoon, divided | |
| 12 maraschino cherries with stems | ||
| 1/2 cup cherry preserves | ||
| 1 Tbsp. maraschino cherry juice | ||
| Unflavored gelatin | 1/2 Teaspoon | |
| Heavy cream | 1/4 Cup (16 tbs) | |
Directions
Combine half of the chocolate chips with 2 tsp shortening in a glass bowl; heat in a microwave oven on high for 1 minute.
Remove from microwave and stir.
Continue to heat in microwave, stirring at 30-second intervals until almost all chips are melted.
Chocolate will continue to melt when stirred.
Using a pastry brush, brush the inside of 12 miniature foil candy cups with chocolate, coating the sides and bottom of each cup.
Place cups in a miniature muffin tin so they maintain their shape; freeze 1 hour.
Melt the remaining chocolate chips and the remaining 2 tsp shortening in the microwave.
Brush a second coat of chocolate in the foil cups, not allowing it to "pool" in the bottom.
Dip maraschino cherries in the melted chocolate remaining in the bowl; place chocolate-coated cherries on waxed paper.
Freeze cups and cherries at least 4 hours.
Peel foil liners away from frozen chocolate cups.
Return cups to freezer while preparing filling.
Heat preserves, cherry juice, and gelatin in a saucepan over low heat; cook just until preserves are melted and gelatin is dissolved, 3-5 minutes.
Remove saucepan from heat; let mixture cool.
Beat heavy cream with a mixer until stiff peaks form, about 3 minutes.
Fold whipped cream into cooled cherry mixture; refrigerate at least 1 hour.
Spoon filling into chocolate cups.
Garnish each cup with a chocolate-covered cherry.
Remove from microwave and stir.
Continue to heat in microwave, stirring at 30-second intervals until almost all chips are melted.
Chocolate will continue to melt when stirred.
Using a pastry brush, brush the inside of 12 miniature foil candy cups with chocolate, coating the sides and bottom of each cup.
Place cups in a miniature muffin tin so they maintain their shape; freeze 1 hour.
Melt the remaining chocolate chips and the remaining 2 tsp shortening in the microwave.
Brush a second coat of chocolate in the foil cups, not allowing it to "pool" in the bottom.
Dip maraschino cherries in the melted chocolate remaining in the bowl; place chocolate-coated cherries on waxed paper.
Freeze cups and cherries at least 4 hours.
Peel foil liners away from frozen chocolate cups.
Return cups to freezer while preparing filling.
Heat preserves, cherry juice, and gelatin in a saucepan over low heat; cook just until preserves are melted and gelatin is dissolved, 3-5 minutes.
Remove saucepan from heat; let mixture cool.
Beat heavy cream with a mixer until stiff peaks form, about 3 minutes.
Fold whipped cream into cooled cherry mixture; refrigerate at least 1 hour.
Spoon filling into chocolate cups.
Garnish each cup with a chocolate-covered cherry.
Chef
