Cookin’ with Carolyn Truffle Cherries Recipe

Truffle Cherries Recipe
1/3 cup heavy whipping cream
2 Tbsp. butter
2 Tbsp. sugar
4 oz. semisweet chocolate, chopped
1 jar (8 oz.) maraschino cherries with stems, well drained
6 oz. semisweet chocolate, chopped
2 Tbsp. shortening
In a small saucepan, bring the cream, butter and sugar to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set. Yield: about 2 dozen. Note: Re: coating. If you use butter for the shortening, you will not have a glossy look. Use Crisco instead.