Cherry Chocolate Bonbons Recipe
Pampered Chef Recipes
Cherry Chocolate Bonbons
Posted by Chyrel
1 (10-oz.) jar maraschino cherries
2 squares unsweetened chocolate (4 ounces)
6 tablespoons butter
1 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup all-purpose flour
Chocolate Fudge Filling:
Half a 3-oz. package cream cheese, softened
1/2 teaspoon vanilla
2 tablespoons corn syrup
1-1/2 squares unsweetened chocolate, melted and cooled
3/4 cup powdered sugar, divided use
Grease or spray 24 miniature muffin cups, 1-3/4x1-inch. Heat oven to
Drain maraschino cherries, reserving their liquid. Let cherries stand
on paper towels to dry. Meanwhile, in a medium-size, microwavable bowl,
microwave on high 2 squares of unsweetened chocolate, chopped into chunks, with
the butter for 1 minute or until butter is melted. Stir until chocolate chunks
are completely melted.
Stir granulated sugar into melted chocolate mixture. Mix in eggs and
vanilla until well blended. Stir in flour to form a brownie batter. Fill
the greased mini-muffin cups about 2/3 full of batter. Bake at 350 degrees for
about 20 minutes or until a wooden pick inserted into center comes out with
moist crumbs. Do not over bake.
Cool slightly in muffin pans; loosen edges with tip of knife. Remove
from pans. Turn each brownie cup onto a waxed paper-lined tray while
brownies are warm. Make a 1/2-inch indentation into the top of each, using the
end of a wooden spoon. Cool brownie cups completely.
Combine 1/4 cup of the powdered sugar with enough reserved maraschino
cherry liquid to form a thin glaze. Set aside.
Chocolate Fudge Filling: Beat cream cheese and vanilla until smooth.
Slowly pour in corn syrup, beating until blended. Add melted and cooled
chocolate (1-1/2 squares). Beat smooth. Gradually add remaining 1/2 cup powdered
sugar, beating until well blended.
Spoon or pipe about 1 teaspoon of the filling into the indentation of
each brownie cup. Gently press a drained maraschino cherry into filling.
Stir the thin powdered sugar glaze again and drizzle over each mini-cup.
Recipe adapted from Baker's Chocolate.
Yield: 24 mini-cups
Prep time: 1 hour
Bake: 20 minutes
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