Cherry Cheesecake Bonbons
Makes about 8 dozen bonbons (1-3/4 pounds)
|1||package (3 ounces) dried cherries, finely chopped|
|1/2||cup kirsch (cherry-flavored brandy liqueur)|
|1||package (3 ounces) cream cheese, softened|
|1||tablespoon butter, softened|
|1||package (1 pound) powdered sugar, sifted|
|1||package (14 ounces) dark chocolate confectionery coating pieces*|
|Lemon balm for garnish|
*If coating is bought in block form, coarsely chop coating before melting.
- Combine cherries and kirsch in small bowl. Cover and let stand at room temperature overnight.
- Place cream cheese and butter in large bowl; beat with electric mixer at medium speed until light and fluffy. Add sugar; beat at low speed until blended. (Mixture will appear dry and crumbly.)
- Drain cherries, reserving 2 teaspoons liquid. Pat cherries with paper towels to remove excess moisture. Add cherries and reserved liquid to cream cheese mixture, tossing to combine. Turn out cream cheese mixture onto countertop. Knead until mixture forms a ball and is pliable.
- Roll mixture between two sheets of waxed paper to 1/4-inch thickness with rolling pin. Trim mixture into a uniform rectangle. Cut rectangle into 1X-1/2-inch pieces; place on baking sheet lined with waxed paper. Refrigerate 1 hour.
- Melt coating in top of double boiler over low heat. To prevent steam from getting on coating, cover pan before placing over hot, not boiling, water. Uncover; stir until coating is melted. Remove from heat.
- Dip 1 rectangle into melted coating with dipping fork or spoon, tapping handle against side of pan to allow excess chocolate to drain back into pan. Remove excess chocolate by scraping bottom of bonbon across rim of saucepan.
- Place bonbon on baking sheet lined with waxed paper. Repeat with remaining rectangles and chocolate. Let stand in cool place until chocolate is firm. (Do not refrigerate.) Garnish, if desired. Store in airtight container at room temperature.
Blueberry-Almond Cheesecake Bonbons
Substitute dried blueberries for cherries and amaretto (almond-flavored liqueur) for kirsch. Proceed as directed.
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