The base for this recipe is good. The icing sugar fondant that is used to roll around the cherries is very good, but the chocolate chips around the outside make it overly sweet. I would say that using a dark chocolate would be much better than using a milk chocolate. A correctly tempered high quality chocolate makes these candies divine, and they wont melt on you like chocolate chips will. It gives them a hard shell - these are especially good when rolled in some crushed hazlenuts when the chocolate is still wet.

Reviewed On: Jun. 12, 2007