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Name: Chocolate Cherry Cordials
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 tb Grenadine syrup; 12 oz Chocolate coating melted; 24 Candied cherries; 3 tb Kirsch (Cherry Liqueur); Chocolate cherry candy mold

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INGREDIENTS

1 1/2 tb Grenadine syrup
12 oz Chocolate coating ; melted
24 Candied cherries
3 tb Kirsch ; (Cherry Liqueur)
Chocolate cherry candy mold

Servings

INSTRUCTIONS

Spoon a small amount of melted chocolate into each of 24 paper or foil candy cases, coating sides and bottoms well. Chill for not more than 5 minutes to set chocolate.** Combine the Kirsch and Grenadine syrup and chill well. Place a cherry in each candy cup/form space. Drizzle enough of the Kirsch mixture over each cherry to cover halfway. Spoon melted chocolate over each cherry to fill case. Chill for 5 minutes or until chocolate is set. Place in airtight container and let stand for at least 24 hours before using. Peel casings from candy and eat carefully as syrup will drip. Makes 24 cordials. *Chocolate chips are really not adequate for use as melting chocolate in most candy recipes as the chocolate turns white when set up. **(NOTE: You might want to double coat forms, making sure there are no open holes in the coating. To double coat, apply 1st coat of chocolate and chill in freezer for 5 min. Remove and add 2nd coating. A good way to check for holes is to hold the form up to the light. Thin or open areas will allow the light to pass through.) Posted to MM-Recipes Digest V3 #340 From: "Carol D. Westover" Date: Wed, 11 Dec 1996 18:12:37 -0800

NOTES

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Chocolate Cherry Cordials

1 1/2 tb Grenadine syrup
12 oz Chocolate coating melted
24 Candied cherries
3 tb Kirsch (Cherry Liqueur)
 Chocolate cherry candy mold

Spoon a small amount of melted chocolate into each of 24 paper or foil  candy cases, coating sides and bottoms well. Chill for not more than 5  minutes to set chocolate.** Combine the Kirsch and Grenadine syrup and  chill well. Place a cherry in each candy cup/form space. Drizzle enough of  the Kirsch mixture over each cherry to cover halfway. Spoon melted  chocolate over each cherry to fill case. Chill for 5 minutes or until  chocolate is set. Place in airtight container and let stand for at least 24  hours before using. Peel casings from candy and eat carefully as syrup will  drip. Makes 24 cordials.    *Chocolate chips are really not adequate for use as melting chocolate in  most candy recipes as the chocolate turns white when set up.    **(NOTE: You might want to double coat forms, making sure there are no open  holes in the coating. To double coat, apply 1st coat of chocolate and chill  in freezer for 5 min. Remove and add 2nd coating. A good way to check for  holes is to hold the form up to the light. Thin or open areas will allow  the light to pass through.)    Posted to MM-Recipes Digest V3 #340    From: "Carol D. Westover" <tehachap@adnc.com>    Date: Wed, 11 Dec 1996 18:12:37 -0800

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Nutrition

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Serving Size: 1 Serving (1036g)
Recipe Makes: 1

Calories: 4036
Calories from Fat: 901 (22%)

Amt Per Serving		% DV

	Total Fat 100.1g	134 %
	Saturated Fat 62.3g	311 %
	Monounsaturated Fat 24.2g
	Polyunsanturated Fat 4.8g
Cholesterol 77.3mg		24 %
Sodium 931.6mg		32 %
Potassium 1634.1mg		43 %
Total Carbohydrate 774.3g		228 %
	Dietary Fiber 22.2g	89 %
	Sugars, other 752.2g
Protein 28g		40 %
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Calories per serving: 4036

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