Cooking Class--Candy--Tempting Truffles & Bonbons--Page 3

CHERRY CHEESECAKE BONBONS

1 (3 oz) pkg dried cherries

1/2 cup kirsch

1 (3 oz) pkg cream cheese
1 Tbsp butter, softened
1 pound pkg powdered sugar
1 pkg (14 ozs) dark chocolate confectioners coating

Place cherries on cutting board. Finely chop into uniform pieces. Combine cherries and kirsch in a bowl.  Cover with plastic wrap and let it stand overnight. Unwrap cream cheese; place on wrapper on cutting board. Cut cream cheese into 1/2 inch cubes with a utility knife. Let stand at room temperature until softened. Place cream cheese and butter in a large bowl; beat with mixer at medium speed until mixed well; scraping side of bowl as necessary. Sift powdered sugar into bowl with fine-meshed sieve or sifter; beat at low speed until blended. (Mixture will appear dry and crumbly.)

Drain cherries, reserving 2 teaspoons liquid. Firmly pat cherries with paper towels to remove excess moisture. Add cherries and reserved liquid to cream cheese mixture, tossing to combine. Turn out cream cheese mixture onto countertop. Knead until mixture forms a ball and is pliable.  Roll between two sheets of waxed paper to 1/4 inch thickness with a rolling pin.

Trim the mixture into a uniform rectangle. Cut rectangle into 1 x 1/2 inch pieces; place on baking sheet lined with waxed paper. Refrigerate for 1 hour.  Melt coating. Dip 1 rectangle in melted coating with dipping fork or spoon. Place bonbon on baking sheet lined with wax paper. Repeat with remaining rectangles and chocolate. Let stand in cool place until chocolate is firm. Do not refrigerate. Store in airtight container at room temperature. Makes about 8 dozen bonbons or 1 3/4 pounds.