What could possibly be sweeter than this? Cherry chocolate cups are perfect for your Valentines, big and small. They hit all the important notes: Pink, sweet, chocolate, and small enough to hold in your hand. And they're simpler to make than they look, too! You make your own little chocolate cups and fill with a deliciously sweetened cherry and cream cheese filling. What a treat!
Cherry Chocolate Cups via Taste of Home
- 2-1/2 ounces semisweet chocolate
- 2 teaspoons shortening, divided
- 2-1/2 ounces white baking chocolate
- 1/2 cup dried cherries, chopped
- 1/2 cup boiling water
- 1/4 teaspoon almond extract
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons confectioners' sugar
- 1 drop red food coloring
- 1/4 teaspoon grated lemon peel
1. In a microwave, melt semisweet chocolate and 1 teaspoon shortening; stir until smooth. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. Chill until firm, about 25 minutes.
2. Meanwhile, in a small bowl, combine the cherries, water, and extract; let stand for 5 minutes. Drain, reserving liquid.
3. In a small bowl, combine the cream cheese, confectioners' sugar, food coloring, lemon peel, and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries.
4. Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners.
Yield: 2 dozen.
Originally published as Cherry Chocolate Cups in Taste of Home February/March 2005, p50
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