Pampered Chef Recipes
Cherry Chocolate Bonbons
Yield: 24 mini-cups
Ingredients
Brownie Batter
- 1 (10 ounce) jar maraschino cherries
- 2 squares unsweetened chocolate
- 6 tablespoons butter
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
Chocolate Fudge Filling
- 1/2 (3 ounce) package cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons corn syrup
- 1 1/2 squares unsweetened chocolate, melted and cooled
- 3/4 cup powdered sugar, divided
Instructions
- Grease or spray 24 miniature muffin cups, 1 3/4 x 1 inch. Heat oven to 350 degrees F.
Brownie Batter
- Drain maraschino cherries, reserving their liquid. Let cherries stand on paper towels to dry.
- Meanwhile, in a medium-size, microwavable bowl, microwave on HIGH 2 squares of unsweetened chocolate, chopped into chunks, with the butter for 1 minute or until butter is melted. Stir until chocolate chunks are completely melted.
- Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla extract until well blended. Stir in flour to form a brownie batter. Fill the greased mini-muffin cups about 2/3 full of batter. Bake at 350 degrees F for about 20 minutes or until a wooden pick inserted into center comes out with moist crumbs. Do not over-bake.
- Cool slightly in muffin pans; loosen edges with tip of knife. Remove from pans. Turn each brownie cup onto a wax paper-lined tray while brownies are warm. Make a 1/2-inch indentation into the top of each, using the end of a wooden spoon. Cool brownie cups completely.
- Combine 1/4 cup of the powdered sugar with enough reserved maraschino cherry liquid to form a thin glaze. Set aside.
Chocolate Fudge Filling
- Beat cream cheese and vanilla extract until smooth. Slowly pour in corn syrup, beating until blended. Add melted and cooled chocolate (1 1/2 squares). Beat smooth. Gradually add remaining 1/2 cup powdered sugar, beating until well blended.
- Spoon or pipe about 1 teaspoon of the filling into the indentation of each brownie cup. Gently press a drained maraschino cherry into filling. Stir the thin powdered sugar glaze again and drizzle over each mini-cup.
Attribution
Recipe credit: Pampered Chef
Recipe adapted from Baker's Chocolate.