Homemade Griotte from Pomoravka's mold…

Ever since I got the praline mold from my dear friend Zorica, I have tried almost all the recipes from this site. This is my…

Preparation steps

Melt the chocolate on a steamer, add oil, being careful not to make it too thin.
Using a brush, coat the molds with chocolate and put them in the fridge for about ten minutes. Repeat this process two more times, so we have a total of three layers of chocolate.
While the molds are cooling in the refrigerator prepare the stuffing.
Drain the cherries, add rum, sugar and citric acid to the juice and heat. Add Gustin stirred in a little water and cook until thickened. Add cherries to the still warm mixture and cool well.
Put one small teaspoon of the cooled filling in each mold and close the pralines with the rest of the chocolate.
Let cool in the refrigerator for a few hours, preferably overnight.

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