Black Forest Tartlets With Chocolate Cherries
|Dark chocolate chips||6 Ounce, divided|
|Vegetable shortening||4 Teaspoon, divided|
|Maraschino cherries||12 (With Stems)|
|Cherry preserves||1⁄2 Cup (8 tbs)|
|Maraschino cherry juice||1 Tablespoon|
|Unflavored gelatin||1⁄2 Teaspoon|
|Heavy cream||1⁄4 Cup (4 tbs)|
Combine half of the chocolate chips with 2 tsp shortening in a glass bowl; heat in a microwave oven on high for 1 minute.
Remove from microwave and stir.
Continue to heat in microwave, stirring at 30-second intervals until almost all chips are melted.
Chocolate will continue to melt when stirred.
Using a pastry brush, brush the inside of 12 miniature foil candy cups with chocolate, coating the sides and bottom of each cup.
Place cups in a miniature muffin tin so they maintain their shape; freeze 1 hour.
Melt the remaining chocolate chips and the remaining 2 tsp shortening in the microwave.
Brush a second coat of chocolate in the foil cups, not allowing it to "pool" in the bottom.
Dip maraschino cherries in the melted chocolate remaining in the bowl; place chocolate-coated cherries on waxed paper.
Freeze cups and cherries at least 4 hours.
Peel foil liners away from frozen chocolate cups.
Return cups to freezer while preparing filling.
Heat preserves, cherry juice, and gelatin in a saucepan over low heat; cook just until preserves are melted and gelatin is dissolved, 3-5 minutes.
Remove saucepan from heat; let mixture cool.
Beat heavy cream with a mixer until stiff peaks form, about 3 minutes.
Fold whipped cream into cooled cherry mixture; refrigerate at least 1 hour.
Spoon filling into chocolate cups.
Garnish each cup with a chocolate-covered cherry.