- 1 cup [250 mL] icing sugar
- 1 teaspoon [5 mL] vanilla
- 1/4 cup [60 mL] reserved cherry syrup
- 1/2 square paraffin [wax]
- 2 cups [500 mL] chocolate chips
- 4 tablespoons [60 mL] peanut butter
- 1 cup [250 mL] chopped unsalted nuts
- 1 jar Maraschino cherries, well drained reserving 1/4 cup [60 mL] syrup
- 24 molds [2 polystiren egg boxes]
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- Into a bowl mix together icing sugar, vanilla and reserved cherry syrup; set aside.
- Over low heat, melt together paraffin and chocolate chips until completely melted.
- Remove from heat ant stir in peanut butter and chopped unsalted nuts.
- Spoon 1 tablespoon [15 mL] melted chocolate mixture into each mold, spreading it up to half of molds.
- Fill each hardened chocolate mold with 1 tablespoon [5 mL] reserved cherry syrup mixture.
- Arrange 1 well drained cherry into each.
- Slowly evenly pour all remaining melted chocolate mixture into molds, up to the rim.
- Freeze chocolates until really firm, before unmolding.
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