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Bonbons Ingredients
Method Drain liquid from cherries; do not remove cherries from jars. Refill jars with liqueur to completely cover cherries; cover tightly. Let stand at least 24 hours for best flavor. Preheat oven to 350°F. Grease 48 miniature muffin pan cups (1 3/4 by 1 inch in size). In large bowl, combine melted chocolate and butter. Stir in white sugar until well blended. Add eggs and vanilla; stir until completely mixed. Stir in flour until well blended. Spoon batter into prepared muffin pans. Bake 20 minutes or until wooden toothpick in center comes out clean. Cool slightly in muffin pans; with tip of knife, loosen edges. Line tray or cookie sheet with waxed paper, remove brownies from pans and turn each over onto waxed paper lined try while warm. With end of wooden spoon, make a 1/2 inch deep indentation into each brownie (bonbon). Cool completely. Drain cherries, reserving liqueur. Place cherries on paper towels to allow surfaces to dry. In small bowl, combine confectioners sugar with enough reserved liqueur to form a thin glaze; set aside. Chocolate Fudge Filling
Method In small bowl with electric mixer at medium speed, beat cream cheese and vanilla until smooth. Slowly pour in corn syrup while beating; continue beating until well blended. Add melted chocolate; beat until smooth. Gradually add confectioners sugar beating until well blended and smooth. Assemble Bonbons Spoon or pipe about 1
teaspoon chocolate fudge filling into indentation in each brownie. Gently
press cherry into filling and drizzle with reserved confectioners sugar
glaze. |
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