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Fresh Cherry Bombs
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This will make you famous.
1-2 cups fresh cherries with stems intact
Wash and dry the cherries. Using a cherry pitter, remove the pit but try to keep the stem intact. In batter bowl, microwave the chocolate 1 minute on high. Stir. Microwave another 20-30 seconds, stir to finish the melting. Blend in the pepper. Spread some coarse sea salt onto a plate. Hold a paper towel in one hand to blot the cherry before dipping into the chocolate. Then just touch the bottom of each cherry into the sea salt. Not too much salt, just enough for the right taste sensation. Place on waxed paper or Silpat lined flat pan. Allow to harden at room temperature. Serve within 4-5 hours as the cherries will start to wilt.
Recipe created 2004-05-31.