- 2-1/2 squares (2-1/2 ounces) semisweet chocolate
- 2 teaspoons shortening, divided
- 2-1/2 squares (2-1/2 ounces) white baking chocolate
- 1/2 cup dried cherries, chopped
- 1/2 cup boiling water
- 1/4 teaspoon almond extract
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons confectioners' sugar
- 1 drop red food coloring
- 1/4 teaspoon grated lemon peel
- In a microwave, melt semisweet chocolate and 1 teaspoon shortening. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. chill until firm, about 25 minutes. Meanwhile, in a bowl, combine cherries, water and extract; let stand for 5 minutes. Drain, reserving liquid.
- In a small mixing bowl, combine the cream cheese, confectioners' sugar, food coloring, lemon peel and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries.
- Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners. Yield: 2 dozen.
Reviews forCherry Chocolate Cups
"Worked really well and my family all loved them (including the picky ones). Found that to get the cups with the semisweet chocolate right doing two layers worked best. Also if you let the melted chocolate (both white and semi) cool to about room temp. it is much easier to brush on thick enough that the cups come out right. Was suggested that with the original recipe it would work really well to crumble some graham crackers in the bottom to take advantage of the cherry cheesecake flavor of the filling. Next time will try with half cream cheese and half whipped cream as my husband is not big fan of cream cheese."
"I've tried this twice and it is really very simple and taste great. I just can't seem to get the chocolate cups thick enough to use."