Cherry Bombs
From Dorothy McNett's REcipe Book at www.dorothymcnett.com.
canned or bottled cherries (maraschino or Amareno)
cherry brandy or kirsch
1 pound coating chocolate (dark)
Drain juices from cherries and replace with brandy or kirsch. Allow to stand in refrigerator overnight or even several days. When ready to dip them, remove from the juices and pat each cherry dry with paper towels. Microwave the chocolate in a glass measuring cup 60 seconds. Stir. Microwave 30-40 seconds more, stir to finish melting. Dip each cherry into the chocolate and place on waxed paper to harden. Serve within 8 hours or so.
Recipe created 2003-01-31.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.