Cherry Cream Hearts

Name: Cherry Cream Hearts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 56
Ingredients: 400 g Marzipan raw mass; 10 tablespoons (100 ml) Cherry liqueur; 7-10 Tbsp Dark heart half-shells; 125 g semi-bitter couverture; 50 g white couverture; 7-10 Tbsp Gold Pearls; 2 small freezer bags

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 56

400 g Marzipan raw mass
10 tablespoons (100 ml) Cherry liqueur
7-10 Tbsp Dark heart half-shells
125 g semi-bitter couverture
50 g white couverture
7-10 Tbsp Gold Pearls
2 small freezer bags

Directions

1
Coarsely grate the marzipan. Mix with liqueur using the hand mixer. Pour into a piping bag with a small perforated spout. Fill the hearts with it until just under the edge, smooth it down. Cool for 12 hours
2
Chop the dark chocolate and melt in a hot water bath. Pour into the freezer bag, cut off a small corner. Seal hearts with it. Cool for about 1 hour.
3
Chop white couverture, melt. Pour into a freezer bag, cut off a small corner. Decorate hearts with it and with pearls. Dry and store in a cool place