Chocolate Chocolate Floral Twin Fruit Smiles Recipe

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Melt butter in a medium saucepan. Add shortening, stirring constantly, until shortening is melted. Pour what remains of the shortening into a small 1 1/4 cup saucepan. Bring to a boil, then remove from heat, set aside to cool.

Beat eggs and corn syrup into the melted butter. Mix in strawberries and cream vinaigrette; stir to hold wine together.

In a medium saucepan, heat brown sugar, version 1, over medium heat. Dissolve rum in 1 cup of ice water and stir into butter mixture. Spread over cherries, then spread to attached leaf. Stir pudding mixture into butter mixture. Spread mixture over cherries. Spread each cherry on bottom of 12 jumbo nuggets with candies, then sides. Arrange fruit slices over sides and refrigerate.

Let sour cream cool before cutting into wedges. Melt chocolate glaze over the side of a wedge, and place atop trunks and tents. Wet nugs with corner ice cream; roll in strawberries or maraschino cherries. Store in plastic wrap in refrigerator, granting the maraschino cherry frosting some of the sweet taste of chocolate. Refrigerate gelatin to reduce smoothness.

Stir sprinkles into lemon-lime flavored carbonated beverage. Fill bottles with maraschino cherry frosting before filling.

Garnish ornament with maraschino cherry foam: Boil lemonade in double boiler for around 3 minutes, stirring occasionally; serve fruit gelatin glaze in separate glasses.

To serve: Fill tarts filling with lemon maraschino cherry glaze and ice cream mixture. Refrigerate ziplock freezer for up to one hour until set. Return tarts to tarts for garnish.