- Prep Time
- Makes 20Servings
- 3 ounces good quality semisweet chocolate, chopped
- 2 tablespoons canola oil
- 20 fresh cherries, rinsed and dried well
Line baking sheet with parchment or wax paper. Melt chocolate with oil in bowl over saucepan of simmering water. Remove from heat and whisk until smooth and glossy.
Dip each cherry into chocolate, covering about two-thirds and turning to coat; shake off excess. If chocolate begins to cool, return to saucepan to warm. Place on baking sheet and let cherries set 30 minutes at room temperature. Gently lift cherries off paper. Serve immediately or refrigerate up to 6 hours.
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