Belgian Cream Puffs with Chocolate Cherry Sauce

Name: Belgian Cream Puffs with Chocolate Cherry Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 6 maraschino cherries, drained; 1 (12 oz.) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves; 1/2 pt. (1 cup) heavy cream, divided; 2 oz. bittersweet chocolate; 1/8 tsp. almond extract; 1/16 tsps. salt; 2 tbsps. powdered sugar; 1 (13.2 oz.) container frozen Belgian Cream Puffs (30 ct.), thawed

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Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 servings

Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 servings

Ingredients

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6 maraschino cherries, drained

1 (12 oz.) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves

1/2 pt. (1 cup) heavy cream, divided

2 oz. bittersweet chocolate

1/8 tsp. almond extract

1/16 tsps. salt

2 tbsps. powdered sugar

1 (13.2 oz.) container frozen Belgian Cream Puffs (30 ct.), thawed

Directions

HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.