CHOCOLATE COVERED RUM CHERRIES RECIPES

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap 1 circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

Steps:

• Line a 20-21cm square tin with baking paper. Put the raisins in a microwavable bowl, pour over 2 tbsp of Baileys and cover with clingfilm, then microwave for 30 seconds. Leave covered, so that the Baileys soaks into the fruit.
• Melt 150g each of the dark and milk chocolate along with the butter in a pan until completely melted, then stir in the soaked raisins, the rest of the Baileys, the shortbread pieces and the cherries. Spoon into the prepared tin and smooth the top. Put in the fridge for 1 hour, until firm.
• Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together, sprinkling a little glitter here and there as you swirl. Leave to set in the fridge for at least 4 hours. Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.