Ok fine, so that's not how the cliché goes, but it's the truth. And after a particularly stressful week I give unto you Easter Treats!
Up first, cherry cordial truffles.
Step 1: Melt your chocolate in a double boiler
Step 2: Start the center fondant that will enrobe the cherries (1 cup sugar, 1 1/4 TBS light corn syrup, 3/8 cup water; bring to a gentle boil until it hits 240º)
Step 3: Create your truffle shells - fill your molds completely with chocolate, gently tap them to remove the air bubbles, invert and allow the excess chocolate to drain, chill
Step 4: Aerate your fondant - if you have ever worked with pulled sugar before the concept is similar, use a dough or bench scraper to fold air into the sticky gooey mass until it has become opaque in color
Step 5: Give your arm a break and admire your perfectly aerated fondant mass
Step 6: Heat up your fondant using a double boiler until it is semi-liquidy (too far and you will end up with a solid blob).
Step 7: TOP SECRET!!! Ok fine, so I just forgot to keep taking pictures. At this point enrobe your cherries in the fondant, let them cool slightly, put them inside your chocolate shells, seal the shells up, chill, de-mold, and let cure for 48 hours.
Fillings are entirely up to you - these represent some of the perennial favorites. Salted caramel, cherry cordial, and peanut butter.
Up next: Paska bread and a bunny cake
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