Chocolate cerisettes

Method
Prep:30min  ›  Cook:10min  ›  Ready in:40min 

1. Rinse the cherries using a colander and leave them on kitchen paper to dry. Set out a sheet of greaseproof paper for later.
2. Melt the fondant sugar in a heatproof dish over a saucepan of simmering water (bain-marie) until it reaches 55 degrees C (make sure the temperature doesn't go above 65 degrees C).
3. Add 170g of sugar to 125ml of water and bring to the boil. Leave to cool. This can be used to soften the fondant, if necessary.
4. Dip the cherries into the fondant before laying them on the greaseproof paper.
5. Temper the dark chocolate by placing 3/4 of the chocolate into a pan over barely simmering water. Stir to melt then remove from the heat and cool to about 80 degrees C. Add the remaining chocolate to the mixture and stir continuously. Bring the chocolate back up to about 88 degrees C.
6. Once the fondant sugar has hardened, you can either dip in just the tip of the cherries or the entire cherry up to the stem in the tempered dark chocolate, and then roll them in the sprinkles. Put aside to set before serving.

Tip

Any leftover chocolate can be used to dip other fresh or dried fruits or nuts.

See it on my blog

See this recipe and many others on the Godiva UK blog