10oz.maraschino cherries with stemsapproximately 30 cherries
2tbspreserved maraschino cherry juice
2 - 2 ½cupspowdered sugar
8oz.Chocoley Molding Chocolate
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Remove the cherries from the jar and place on a paper towel lined baking sheet. Pat the cherries dry and set aside to continue drying.
Combine softened butter, powdered sugar and cherry juice in the bowl of a stand mixer. Mix until fully combined and thick paste-like filling forms. Refrigerate for 20 minutes.
Pat the cherries dry again. Scoop a heaping teaspoon of the filling mixture into your hand and roll into a ball, then press flat into your palm. Place the cherry in the center and roll the edges of the filling up around the cherry. Roll into a ball shape again.
Place onto a foil or wax paper lined baking sheet. Repeat with remaining cherries. Refrigerate for 20 minutes.
Add ½ cup water to the bottom pan of a double boiler. Bring to a boil. Reduce to a simmer and place the top pan of the double boiler on top. Add the chocolate and stir until it is melted. (Alternately, add chocolate to a microwave safe bowl and microwave in 30 second intervals, stirring well after each until fully melted and smooth)
Lift up the cherry by the stem and dip into the chocolate, swirling to coat. Shake gently to remove excess chocolate and place onto a wax paper lined baking sheet. Repeat with remaining cherries. Refrigerate for 30 minutes or until the chocolate has completely hardened.
If any cherries lose their stem, use two forks to coat them in the chocolate, draining the excess and then place on the baking sheet to dry.Cherries will keep for 1-2 weeks in a cool, dry place.