Servings : 12
These homemade sweetie pies feature a tart cherry fondant filling and rich dark chocolate coating.
1/4 Cup Almond paste – fondant - crumbled
1 Tablespoon Almond Oil
3 Tablespoons real Maple Syrup
Pinch Salt of Sea Salt
2 To 3 Cups Powdered Sugar - or as needed
2 Tablespoons Tart Cherry Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Beetroot Powder
500 g Finely chopped dark Chocolate – for dipping
In a large mixing bowl beat the fondant, oil, maple syrup and salt until smooth. Add 2 cups of powdered sugar, 1/2 cup at a time, mixing well until incorporated.
Add in the cherry powder and mix well, scraping down the sides of the bowl to be sure no white filling remains. Mix in vanilla and beetroot powder. Mix thoroughly again.
Add remaining powdered sugar, 1/2 cup at a time, until filling is thick and paste like. Depending on the temperature/weather, you may only need 3 cups of powdered sugar, or up to 4. Less sugar will result in a softer filling; more sugar will be easier to dip but also quite a bit sweeter, so use your judgement to find a balance.
Dump the filling out onto a piece of plastic wrap and shape into a 1-inch thick disk. Wrap tightly in two layers of plastic wrap and refrigerate for 2 to 4 hours.
Unwrap filling and lightly dust with powdered sugar. Sandwich between two layers of plastic wrap and roll into a 1/2-inch thick sheet, flipping over part way through the process and dusting with more powdered sugar as needed so filling doesn’t stick too much.
Cut out 1 1/2-inch rounds using a cookie cutter and arrange on two wax paper-lined baking sheets. Alternatively, instead of rolling/cutting the candy centres, you can also simply roll into 1-inch balls, or even press into silicone chocolate moulds for fancier shapes.
Chill shaped filling for at least 4 hours or overnight if possible. If it is really warm in your kitchen you may even want to pop them in the freezer for 15 minutes just prior to dipping.
Melt your chocolate using a double boiler – place your chocolate in a heat resistant bowl and place over a pot on the stove.
If you can melt the chocolate without allowing the temperature to exceed 30 ° C, it should hold its temper and produce a nice shiny, snappy shell. Otherwise, your candies will need to be refrigerated for the chocolate to stay set.
Remove half of the candy centres from the fridge/freezer. Using a fork or dipping tool, dip each centre in the melted chocolate until fully coated (try not to let it sit too long in the warm chocolate or it will start to soften).
Tap off excess chocolate, then transfer to a new wax paper-lined baking sheet, using a toothpick if necessary to help remove the bite from the fork. Repeat with remaining bite centres, keeping the centres chilled until you are ready to work with them.
Refrigerate dipped chocolates for 10 to 15 minutes or until set. If you have leftover chocolate, feel free to transfer it to a squeeze bottle or piping bag and pipe squiggles on top of your bites for a decorative touch.
The bites will keep in an airtight container (refrigerated if it’s too warm or your chocolate isn’t properly tempered) for up to 1 week.