Saturday, September 25, 2010

Black Forest Tartlets

6 oz. (1½ c) dark chocolate chips, divided
4 tsp shortening, divided into equal parts
12 maraschino cherries with stems
½ c cherry preserves
1 T maraschino cherry juice
½ tsp unflavored gelatin
¼ c heavy cream

Combine half of the chocolate chips and half of shortening. Heat together in microwave until melted.

Use a pastry brush and brush the inside of 12 mini foil cups with chocolate.

Place in mini muffin tin then freeze for 1 hour.

Melt remaining chocolate and shortening. Add second coat to cups.

Dip cherries in remaining chocolate, keeping stems attached.

Freeze cups and cherries for at least 4 hours.

Peel liners from cups and return to freezer in muffin tin.

Heat preserves, juice and gelatin over low heat; cook until preserves are melted and gelatin is dissolved, 3-5 minutes.

Remove from heat and let cool.

Beat heavy cream until soft peaks form, about 3 minutes. Fold into cooled cherry mixture and refrigerate 1 hour. Spoon filling into chocolate cups and garnish each cup with a chocolate cherry. Serve immediately.

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