Chocolate-Covered Luxardo Cherries
- 1½ cups confectioners’ sugar, plus more for dusting
- 1 Tbsp. plus 1 tsp. light corn syrup
- 1 Tbsp. room-temperature, unsalted butter
- 1 Tbsp. water
- 32 Luxardo cherries
- 1 cup dark chocolate melts
• In a medium bowl, stir together the sugar, corn syrup, butter and water until a dough forms. Transfer to a work surface lightly dusted with confectioners’ sugar and knead until smooth and no longer sticky, dusting the dough with more sugar as necessary.
• Spoon 1 teaspoon dough into your palm and flatten into a 1-inch round. Place a cherry in the center and wrap the dough around the cherry, pressing with your fingers to seal. Gently roll between your palms until smooth. Repeat the process with the remaining dough and cherries.
• Transfer the wrapped cherries to a parchment-lined baking sheet. Let sit uncovered until hard and dry, at least 2 hours and up to 1 day.
• In a medium glass bowl, microwave the chocolate on low heat until melted, 1 to 2 minutes. Check the bowl every 30 seconds to make sure you don’t scorch the chocolate.
• Using a fork, dip each cherry into the chocolate, then lift and let excess chocolate drip back into the bowl. Transfer the coated cherries to a parchment-lined baking sheet and let sit until the chocolate is hard and dry, about 1 hour.