Chocolate Stuffed Cherries Encased in Brandy Balls

by Terri Peña

Once the sun has set and it is time for dessert, the kids are going to want to make s’mores, but what about the grown-ups?  The inspiration for this treat came from chocolate covered cherries. I reversed positions of the chocolate and cherries, then covered them both with a simple cookie coating spiked with brandy. Patience will provide you with a crisp coating and a warm Brandied Cherry filled with melted chocolate. You will be just as excited for dessert as the kids!

Chocolate Stuffed Cherries Encased in Brandy Balls

Ingredients

  • Good quality chocolate, cut into pieces small enough to stuff into the cherries
  • Brandied Cherries (recipe below)
  • 2 1/2 cups vanilla wafers (11 ounce box)
  • 1 cup pecans
  • 2/3 cup brandy
  • 3 tablespoons cocoa powder

Cooking Directions

  1. Using a food processor, pulverize the vanilla wafers and pecans separately. You do not want to turn the pecans into butter, just into very small pieces.
  2. In a large bowl combine the cookie crumbs, pecans, brandy, and cocoa powder, and mix until well combined.
  3. Assemble the cherry balls by stuffing a piece of chocolate into each cherry and covering the stuffed cherry with the cookie mixture.
  4. The finished balls should be kept cool until roasting time. Roast over a fire until the outside is crisp and the balls feel soft and warm.

The cherries can be made many days in advance of your outing. They will happily hang out in the fridge for many months.

 

Brandied Cherries

Ingredients

  • 3 1/2 cups pitted cherries
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons brandy
  • 1 teaspoon vanilla
  • Cinnamon stick

Cooking Directions

  1. In a small pan, over medium-high heat, bring water, sugar, and cinnamon stick to a boil. Once the sugar is dissolved, add the cherries and return to a boil. Remove from heat and add the brandy and vanilla.
  2. Pour 2 tablespoons brandy and I teaspoon vanilla into the bottom of three pint sized jars. Fill jars with cherries and top with liquid to within 1/2 inch of the top of the jars.
  3. Store in the refrigerator.

 More Recipes:

Fire Baked Brie with Pear Brandy

Chicken Pot Pie Soup