Chocolate Covered Cherries II

Recipe View 5 mins In a medium bowl, combine the confectioners' sugar, softened margarine, milk, and almond extract. Mix until a smooth, pliable dough forms. (5 minutes)

Recipe View 2 mins Lightly dust a clean surface with confectioners' sugar. Knead the dough briefly until it forms a cohesive ball. (2 minutes)

Recipe View 10 mins Pinch off small portions of the fondant and flatten into approximately 2-inch circles. (10 minutes)

Recipe View 20 mins Gently wrap each drained cherry with a fondant circle, leaving the stem exposed. Roll lightly in your hands to ensure the fondant adheres to the cherry. (20 minutes)

Recipe View 4 hrs Place the fondant-covered cherries on a wax paper-lined baking sheet and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the fondant to firm up and adhere to the cherry. (4+ hours)

Recipe View 10 mins In a double boiler or a heatproof bowl set over a simmering pot of water, melt the semi-sweet chocolate chips and vegetable shortening, stirring occasionally until smooth and glossy. Ensure the bowl doesn't touch the water. (10 minutes)

Recipe View 15 mins Remove the melted chocolate from the heat. Holding each chilled cherry by the stem, dip it into the melted chocolate, ensuring it's fully coated. (15 minutes)

Recipe View 5 mins Return the chocolate-covered cherries to the wax paper-lined baking sheet. (5 minutes)

Recipe View 30 mins Chill in the refrigerator until the chocolate is completely set. (30 minutes)

Recipe View 168 hrs For optimal flavor, allow the chocolate-covered cherries to rest in a cool, dry place for 1-2 weeks before enjoying. This allows the flavors to fully meld and mature.