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Receta White Chocolate Strawberry Cordials

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White Chocolate Strawberry Cordials
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Ingredientes

  • + 2 tablespoons water
  • tablespoons light corn syrup
  • ounces white chocolate
  • cup mini muffin pan with paper cups. Over a double boiler slowly melt the white
  • chocolate, stirring constantly, until smooth. Using the back of a spoon spread
  • the white chocolate evenly onto the cups. Put the cups in the refrigerator for
  • 5-10 minutes until the chocolate is hardened. Set aside the remaining
  • chocolate.
  • 6. Over a
  • double boiler on medium/low heat melt down the worked fondant and stir until
  • smooth.
  • If
  • necessary thin the fondant with some water, 1 teaspoon at a time, so that it is
  • a pourable consistency, let cool a little bit but not too much or you will have
  • to remelt it.
  • 7. Remove
  • the cups from the refrigerator and evenly fill the cups with about 1 teaspoon
  • on the strawberries making sure not to overfill the cups. Evenly distribute the
  • melted fondant over the strawberries in the cups being careful not to overfill
  • the cups so that there is still space for chocolate to seal them. The
  • fondant need to be thin enough so that it doesn’t turn hard before you get to
  • put it in the chocolate shell over the strawberries. Place the cups in the
  • refrigerator to help cool the mixture and cups.
  • 8. Remelt
  • the white chocolate until it is smooth, stirring constantly. Remove the cups
  • from the refrigerator and spoon the white chocolate over the strawberry/fondant
  • mixture to seal the cups.
  • Once the
  • cups are sealed place them back in the refrigerator to harden the chocolate.
  • Remove the cups from the refrigerator and let them sit at room temperature in a
  • cool place (not next to the stove) for several days. As long as they are sealed
  • they will be fine on the counter. After four days my fondant had completely
  • turned to liquid like a cordial. They last up to three weeks in an airtight
  • container in a cool, dry place.
  • When
  • I served the cordials then I kept them in the paper cups until they were served
  • because the when the warm fondant was put into the cups it melted a little of
  • the chocolate on some of them and as long as they were in the cups they were
  • fine with no leaks. This problem may be alleviated by using an actual candy
  • mold, then you wouldn’t need paper cups at all. Mine are just packed away

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 573g
Calories 1044  
Calories from Fat 236 23%
Total Fat 26.5g 33%
Saturated Fat 12.11g 48%
Trans Fat 0.0g  
Cholesterol 43mg 14%
Sodium 1626mg 68%
Potassium 738mg 21%
Total Carbs 168.83g 45%
Dietary Fiber 10.2g 34%
Sugars 50.59g 34%
Protein 35.17g 56%
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