It’s Valentine’s weekend! The Hearty Party is tomorrow and Valentine’s day is the day after! So here’s a treat to make for your special someone. OR if you chose a none heart shape mould you can make it any time of the year for yourself or others. You can also mix this up with other fruits and jams just make sure you get the filling super smooth!
I picked cherry cause…of a friend.
You will need!
Ingredients
For Cherry filling
- 1/2 Cup Cherry -seedless – fresh or canned, but NOT pie filling or maraschino
- 1 Tbsp Heavy Cream
- 1/2 Tbsp Butter
- 1/4 Cup Sugar
- 1/2 Tbsp Corn Syrup
- 2 Tbsp Water
For chocolate layer
- 2 1/2 Cups chocolate chips – (adjust as needed)
Keep in mind that the bigger your moulds are, the more filling and Chocolate you will need! Make a little at first and then make more if you find you need it.
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Silicone candy mold. Hearts or any shape you like but MUST be silicon
- Blender
- Mesh sieve
- Medium saucepan
- Wooden spoon
- Double boiler
Instructions
- Blend up the cherries using a mixer/blender until smooth. Use a mesh filter to filter out the skin bits from the pulp. Add the butter and cream to the cherry mash and keep aside.
- Add the sugar, corn syrup and water to a heavy bottomed pan on high flame. Stir well until the sugar is dissolved. Continue to heat until the sugar syrup reaches string consistency.
- Now, add the cherry pulp to the sugar syrup. Stir well until mixed nicely. Continue to heat until the mixture thickens and forms a thick syrup consistency. Keep stirring occasionally. Turn off the heat and let the cool mixture to room temperature.
- Once the filling is completely cooled, we will temper the chocolate. There are two methods for this, one is the double double boiler technique to melt the chocolate. Heat water in a larger pan and Wait until the water is hot then Turn off the flame. Add the chocolate chips to the top half of the double broiler . Make sure that your water level doesn’t touch the top pan. Keep stirring the chocolate until it melts completely into a smooth paste.
- With a spoon pour this tempered chocolate into a silicone mold, yess all the way up! . You can use mini heart molds for a more valentines day feeling but really use any small shape you like. Wait for about 2 mins for the sides to harden and then invert the mold on top of the bowl and remove excess chocolate from the middle of each mold shape. This leaves you a hollow middle for the filling!
- Now, take the strawberry filling in a piping bag and fill it into the cooled chocolate cups, make sure it goes in the middle and not along the edges.
- Now, again melt some more chocolate and pour on top of the strawberry layer. Use a spatula to gently spread it out. Tap the mold gently to remove any air bubbles. Leave it to set completely.
- Once the chocolate is completely set, invert the mold on top of a plate and gently push the chocolates out. Use a knife to trim the excess from the chocolate.
