If chocolate-covered cherries are your Valentine’s Day indulgence, this tipsy version is for you.
25 to 30 Bing cherries
3/4 cup Bourbon
1 wide strip of orange zest
1/2 tsp vanilla extract
3/4 cup dark chocolate chips
Carefully pit the cherries on a slight diagonal so that the stem stays intact. Next, place the cherries in a medium-sized bowl, and pour in the bourbon. Add the orange zest and vanilla, cover the bowl with plastic wrap and place it in the fridge for 12 to 24 hours. Remove the soaked cherries from the bourbon, and place them on paper towel to drain and dry. As for the bourbon, it can be stored in a Mason jar and kept in the fridge for jazzing up a cocktail or dessert.
Melt the chocolate chips over a double boiler, stirring often. When the chocolate is glossy and fluid, gently dip each cherry, coating them from bottom to top. Tap off the excess chocolate, and place the cherries on waxed paper to set. Share responsibly!