These are simply delicious chocolates with a semi-liquid cherry jam filling. In the jam, you can add hot chili for piquancy, or a little cognac for flavor - it's not for everybody.
It is necessary
- - 200 g of chocolate;
- - 150 g pitted cherry jam;
- - 1 chili pepper or 40 ml of brandy.
Instructions
Step 1
Melt the chocolate pieces in a water bath. Brush the liquid chocolate onto the candy pan. If you don't have a custom mold, you can take an empty liner from under the box of chocolates. An easier way to grease the molds is to fill them with chocolate and then drain off the excess chocolate, which is faster, but it turns out to be less flavorful. Put the mold in the refrigerator for half an hour (10 minutes will be enough in the freezer).
Step 2
Pour cherry jam into a saucepan, add chili pepper or cognac, bring to a boil. If you are a thrill-seeker, it is recommended to chop the pepper. Reduce heat, simmer for 5 minutes. Wipe the mass through a sieve, cool a little, put in a pastry bag, fill the molds with cherry jelly.
Step 3
Melt the remaining chocolate again and brush over the cherry jelly to cover it. Put in the refrigerator until it hardens. After that, carefully remove the candies from the mold. They are very tasty at this very moment, when the chocolate is slightly frozen and, when bitten, it fills the mouth with a delicious cherry filling.
