Fruity Chocolates
Ready In: 1 hr 15 mins
Serves: 24
Yields: 24 candies
Ingredients
- 5 ounces semisweet chocolate, chopped
- 1⁄3 cup glace cherries, finely chopped
- 1 tablespoon glace ginger, finely chopped
- 3 tablespoons glace pineapple, finely chopped
- 1 tablespoon glace apricot
- 2 tablespoons orange-flavored liqueur
- 24 slivered almonds
Directions
- Melt 3 oz chocolate in a bowl or top of a double boiler set over pan of simmering water. Drop 24 small chocolate rounds by teaspoon on waxed paper and flatten. Let set.
- In a clean bowl mix the chopped fruit with liqueur. Let stand for 30 minutes. Using about 1/2 tablespoon, form fruit mixture into small balls, and press to same diameter as chocolate rounds. Place flattened fruit on top of each chocolate round.
- To decorate, melt remaining 2oz chocolate in a bowl or top of a double boiler set over a pan of simmering water. Spoon chocolate into a small pastry bag fitted with a small plain writting tip. (or spoon into plastic bag and make very small snip in one corner) Pipe a lattice design on top of each fruity chocolate. Place an almond sliver on top of each candy. Let set.
- Store layered with waxed paper in an airtight container up to 3 weeks.
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