Chocolate Covered Cherries: Overnight Prep | Recipe

Instructions:

1. Drain the 280g of cherries and place them on a double layer of paper towels. Pat them completely dry until no sticky residue remains on the skin.
2. In a medium bowl, cream the 57g of softened butter with 15ml corn syrup, 5ml invertase, and 2.5ml almond extract.
3. Gradually mix in the 240g of sifted powdered sugar until a stiff dough forms. Knead until the dough is smooth and pliable.
4. Take a small marble sized piece of fondant (about 1 teaspoon) and flatten it into a disk in your palm. Place a cherry in the center and wrap the fondant up and around it, pinching it closed at the stem. Ensure the cherry is completely encased with no red skin showing.
5. Place the wrapped cherries on a tray and chill in the freezer for 20 minutes.
6. In a microwave safe bowl, combine 340g of chocolate chips and 15ml of coconut oil. Heat in 30 second bursts, stirring in between, until the mixture is velvety and completely lump free.
7. Hold a cherry by the stem and submerge it entirely into the chocolate. Lift it straight up and let the excess drip off for a few seconds. Check that the chocolate meets the stem to create a total seal.
8. Set the cherry on parchment paper. If you see the fondant peeking through the bottom, use a spoon to add a small foot of extra chocolate to the base.
9. Leave the cherries at room temperature for at least 24 hours. Do not disturb them while the invertase works its way through the sugar.