When I started this blog, my intention was to write down all our family favourite recipes in one place. It occurred to me that our much loved recipes exist on tatty pieces of paper. My children might want to find Aunty Betty’s toffee apple recipe, or the Gimson Christmas trifle. Stained and ripped pieces of paper might be difficult to find. So recipes are deposited here for future reference. Today I’m sharing my home made cherry chocolate recipe that I make every year. It’s a money saving recipe if you use your own fruit. And it’s simple to make. Even little children can have a go.
Home grown cherries, preserved in brandy. Choose good quality fruit that is slightly under ripe. Only preserve the best fruit, and none that has any blemishes.
200g glacé cherries
200g good quality dark chocolate.
Soak the glacé cherries in cherry brandy overnight. Drain and reserve the liquid for adding to cakes.
If using your own preserved cherries, drain and gently pat dry with a clean tea towel.
Break the block of marzipan into four, and microwave for a few seconds to soften.
Take tablespoons of marzipan (about 13g).
Roll into a ball, and then flatten to enclose a cherry. Roll gently in the palm of your hand to smooth the marzipan. Leave to dry for a few hours.
Melt the chocolate in the microwave. Drop each marzipan cherry into the chocolate and use a spoon to roll them about to coat.
Stand the chocolates on foil until set.
Keeps for about 1 week in a cool dry place. If you can resist them that long!
I made mine in the summerhouse, with the radio on and sunshine streaming through the open doors. It’s amazingly mild for December. We’ve had 12C for days, although last night it was -2 and we woke to a frost.
Here’s the ingredients. It’s a really simple recipe. Wonderful if you have a cherry tree in the garden.
I used white marzipan, but you can use golden if you like.
Drop into the chocolate. Make sure you don’t get any water in the chocolate, or it will go dull.
They take about an hour to set. The recipe makes about 35 cherry chocolates. There’s enough marzipan and chocolate to make another 30 if you buy more cherries. Or make 30 almond marzipan chocolates.
Simply enclose one whole blanched almond in the marzipan as above, and coat in the chocolate. Delicious! You can also use whole Brazil nuts and use milk or plain chocolate.
How to Preserve Cherries
2 drops almond essence
Remove the cherry stalks and stones and prick all over with a sterilised needle or cocktail stick.
Layer the cherries with the sugar in a large sterilised preserving jar, fill to within 2.5cm of the top. Add almond essence.
Pour the brandy to cover the cherries. Seal the jar and shake well.
Keep in a cool, dark place for at least three months to allow the flavours to develop. Shake the jar from time to time.
Strain the cherries through a funnel lined with muslin. Put the cherry brandy into sterilised bottles to give as presents. Use the cherries in the chocolate marzipan recipe above, or in pastries, ice cream and other winter treats. Enjoy 😊