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No-bake desserts

Chocolate-covered sour cherries with rum

Make 24 chocolate-covered sour cherries with rum-soaked fruit and sugar fondant, enclosed in dark chocolate shells made in a silicone mold.

Slovak cuisine · Vegetarian · Christmas cookies and baking · Translated from Slovak ·

Chocolate-covered sour cherries with rumSave on Pinterest

Recipe at a glance

Prep time
1 hr
Servings
24 pieces
Difficulty
Medium
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These homemade chocolate candies feature a whole rum-soaked sour cherry and sugar fondant. Shape dark chocolate shells in a silicone candy mold, fill them, and seal with chocolate. These candies contain alcohol and are not for children; after a few days in a container, the filling softens.

Ingredients

Cherries

Fondant

Chocolate shells

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Instructions

Tip: tap a step to mark it as done.

  1. Soak the cherries in rum

    12 hr – 24 hr

    Drain jarred cherries well, or thaw and drain frozen cherries. Place them in a jar, pour in the rum, seal, and refrigerate for 12–24 hours.

  2. Make the fondant

    10 min

    Drain the cherries in a strainer, reserving the rum. Spread the cherries on a paper towel and let them dry. Mix the powdered sugar with 1–2 tbsp of the reserved rum to make a thick, stretchy paste.

  3. Make the chocolate shells

    25 min

    Melt two-thirds of the chocolate in a bowl over a hot water bath. Remove from the heat, add the remaining chopped chocolate, and stir until melted. Coat the cavities of a silicone candy mold with chocolate using a brush or spoon, pour the excess back into the bowl, and refrigerate the mold for 10 minutes. Apply a second layer in the same way.

  4. Fill the candies

    10 min

    Place ¼ tsp of fondant in each shell, add one cherry, and top with a little more fondant. Leave at least 2 mm between the filling and the rim.

  5. Seal with chocolate

    1 hr

    Reheat the remaining chocolate as needed and pour it over the fillings to fill the shells to the rim. Scrape off the excess with a knife. Refrigerate for at least an hour until set, then carefully push the candies out of the mold.

  6. Let the filling soften

    Store the candies in a container in a cool place. After 3–5 days, the cherries and rum will moisten and soften the fondant. Eat within two weeks.

Tip: For children, make the candies without rum and soak the cherries in the syrup from the jar instead. Refrigerate these candies and eat them within three days.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
90 kcal
Protein
0.7 g
Carbohydrates
11 g
of which sugars
9.2 g
Fat
4.0 g
of which saturates
2.3 g
Fiber
0.9 g
Salt
0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Višne v čokoláde s rumom – domáce pralinky

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