This recipe turned out quite well, although after two weeks the filling was still not quite as gooey as I would have liked. When I made them a second time I soaked the cherries in a little bit of rum overnight. This added some extra moisture to the cherries. I also did not drain them for very long to keep more juice in the cherries. Finally I made the dough a little less stiff by adding some of the cherry juice. It made it a little harder to work with, but resulted in the inside liquifying much more readily. Maybe this was mostly a dry climate problem, but I felt like these changes made a hugh positive difference. I also used real chocolate and kept it at a fairly low temperature so it would keep its temper. This ended up putting a thicker coat on the cherries and mostly eliminated the problem of leaking out the bottom of the cherry. With the changes I just described, I would give the recipe five stars, but it was still very good as written.
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