Ingredients
2-1/2 ounces semisweet chocolate2 teaspoons shortening, divided2-1/2 ounces white baking chocolate1/2 cup dried cherries, chopped1/2 cup boiling water1/4 teaspoon almond extract1 package (8 ounces) cream cheese, softened3 tablespoons confectioners’ sugar1 drop red food coloring1/4 teaspoon grated lemon zest
Preparation
In a microwave, melt semisweet chocolate and 1 teaspoon shortening; stir until smooth. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. Chill until firm, about 25 minutes.
Meanwhile, in a small bowl, combine the cherries, water and extract; let stand for 5 minutes. Drain, reserving liquid.
In a small bowl, combine the cream cheese, confectioners’ sugar, food coloring, lemon zest and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries.
Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners.
