Cherry Chocolate Bonbons

Source: The Pampered Chef

1 (10 ounce) jar maraschino cherries
2 squares unsweetened chocolate
6 tablespoons butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour

Chocolate Fudge Filling:
1/2 (3 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
2 tablespoons corn syrup
1 1/2 squares unsweetened chocolate, melted and cooled
3/4 cup powdered sugar, divided

Grease or spray 24 miniature muffin cups, 1 3/4 x 1-inch. Heat oven to 350 degrees F.

Drain maraschino cherries, reserving their liquid. Let cherries stand on paper towels to dry.

Meanwhile, in a medium-size, microwavable bowl, microwave on HIGH 2 squares of unsweetened chocolate, chopped into chunks, with the butter for 1 minute or until butter is melted. Stir until chocolate chunks are completely melted.

Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla extract until well blended. Stir in flour to form a brownie batter. Fill the greased mini-muffin cups about 2/3 full of batter. Bake at 350 degrees F for about 20 minutes or until a wooden pick inserted into center comes out with moist crumbs. Do not over-bake.

Cool slightly in muffin pans; loosen edges with tip of knife. Remove from pans. Turn each brownie cup onto a wax paper-lined tray while brownies are warm. Make a 1/2-inch indentation into the top of each, using the end of a wooden spoon. Cool brownie cups completely.

Combine 1/4 cup of the powdered sugar with enough reserved maraschino cherry liquid to form a thin glaze. Set aside.

Chocolate Fudge Filling: Beat cream cheese and vanilla extract until smooth. Slowly pour in corn syrup, beating until blended. Add melted and cooled chocolate (1 1/2 squares). Beat smooth. Gradually add remaining 1/2 cup powdered sugar, beating until well blended.

Spoon or pipe about 1 teaspoon of the filling into the indentation of each brownie cup. Gently press a drained maraschino cherry into filling. Stir the thin powdered sugar glaze again and drizzle over each mini-cup.

Recipe adapted from Baker's Chocolate.

Yield: 24 mini-cups