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Dessert
2 - 4 servings
30 minutes
10 minutes
Melissa’s Corporate Chefs
8 ounces of semi-sweet dark chocolate
½ pound of fresh, Chilean cherries
Wash and thoroughly dry the cherries.
Melt chocolate in a double boiler over simmering water (Chocolate can also be melted in Microwave, see notes below for instructions).
Holding each cherry by the stem dip each into melted. Swirl the cherry, coating the bottom ¾ of the fruit. Place the cherry on a parchment paper covered plate.
Repeat with the remaining cherries.
Place into the refrigerator until the chocolate hardens. May be kept for a few days in refrigerator for a few days.
If you don't have a double boiler, you can melt the chocolate in the microwave. Just place the chocolate pieces into a microwave safe bowl and heat for 30 to 60 seconds on medium power (it might take more time depending on your microwave). Stop and whisk the chocolate every 15 seconds until it is completely melted.
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