11 ounces 53% cacao dark baking chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon cherry extract
COATING:
4 ounces milk chocolate, chopped
4 ounces dark chocolate, chopped
Melted dark, milk and white chocolate and pearl dust
Directions
In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened.
Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm.
Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.
