12 Cherries, pitted with stems on
8oz. Semi-sweet chocolate, chopped
Wax paper
· Melt chocolate in a double boiler
· Stir to smooth out the chocolate once it is melted, about 10 minutes
· Gently holding the stem of the cherry dip into chocolate covering the entire cherry
· Place on a cookie sheet lined with waxed paper
· Once you have dipped each cherry place in refrigerator until you are ready to serve
· Serve two or three cherries per person on top of cinnamon whipped cream rosette
Cinnamon whipped cream
8oz. Heavy cream
¼ C Sugar
1 t Vanilla
1 t Cinnamon
· Whip cream with electric mixer
· Once cream is starting to hold a peak add sugar, vanilla and cinnamon
· Continue mixing until the cream is firm
· With a pastry bag make two to three rosettes per plate, place cherries on top of rosettes
DELICIOUS
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