This is my friend Tony.
Tony is from Tennessee. And Tony makes moonshine. No, really.
He has a company called Ole Smoky, and they have been featured at the Food and Wine Classic in Aspen and all kinds of other fabulous places. Even though Tony couldn’t come to my birthday party this year, he sent some of his amazing moonshine cherries in his place. (Almost as awesome as having Tony at my party. Almost.)
The cherries are great by themselves and in cocktails, but I was looking at them this week and thought, “I must put these in chocolate.” So that’s sort of the genesis of my spiked cherry bon bons. (I also look at Slurpees and think, “Vodka!”, but that’s just me.)
If you don’t have access to Ole Smoky, you can soak maraschino cherries in vodka for 24 hours and use those. I tried both versions and I have to say the moonshine cherry variety was a little more subtle than its vodka soaked friend. I’m not just saying that because I love Tony. (For real.)
So anyway, if you want to make your own spiked cherry bon bons, here’s how you do it.
Spiked Cherry Bon Bons
Serving Size, 12 bon bons
(measurements are approximate)
12 moonshine cherries
12 oz semi sweet chocolate chips
4 C vanilla ice cream
4 tsp shortening
Scoop ice cream with an ice cream scoop. Place a moonshine cherry in the center.
Fold the ice cream around the cherry, forming a ball with your hands. Place immediately in the freezer. Repeat with remaining cherries.
After the ice cream has sufficiently frozen, melt the chocolate chips over a double boiler adding shortening, as necessary, to thin the mixture until it is suitable for dipping and pouring.
Dip the ice cream balls into the chocolate. If you find that the chocolate is not adhering uniformly, you can drizzle a little more chocolate on those areas later.
Immediately return the bon bon to the freezer and allow the chocolate to harden completely before serving. Repeat with remaining ice cream balls.
This would probably work best with a firm ice cream (especially a homemade vanilla like this one).
I used a rather cheap generic vanilla and found that it melted faster than I would have liked. It still tasted amazing, though.