Chocolate Cherry Cordials Food

CHOCOLATE CHERRY CORDIAL BARS

Steps:

• Preheat oven to 350°.
• Grease a 10 x 15 pan.
• Combine butter, eggs, sugars and extracts in a large bowl and beat at medium until well blended.
• Combine flour, soda and cinnamon and mix into creamed mixture until just blended.
• Stir in pie filling and chocolate chips.
• Spread in pan.
• Bake for 25 minutes or until lightly browned.
• Cool completely in pan on wire rack.
• Sprinkle with confectioner's sugar or drizzle with melted chocolate, if desired.
• Cut into 2 1/2 x 2 inch bars.

CHOCOLATE CHERRY CORDIAL COOKIES

Steps:

• Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
• Add flour cocoa, salt, baking powder and baking soda. Beat well.
• Flatten about 1 tablespoon of dough.
• Place a cherry in the middle of the dough and mold the dough around it.
• Roll in sugar and repeat with remaining dough.
• Place cookies 2 inches apart of an un-greased baking sheet.
• Bake for 8 minutes and let cool on rack.
• For glaze whisk ingredients together and spoon over cookies.

CHOCOLATE CHERRY CORDIALS RECIPE

Steps:

• Place cherries in small bowl with liquor. Cover and rest overnight, stirring occasionally.
• Place cherries on paper towel-lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240°F (116°C) on instant-read thermometer, occasionally brushing edge of pan with water to dissolve crystals.
• Pour sugar syrup onto large marble slab or rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using a bench scraper, scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use an offset spatula to scrape syrup from bench scraper. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.
• Continue to work mixture back and forth across marble until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to a small saucepan and set over low heat, stirring until just melted. Remove from heat.
• Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared baking sheet. Remelt fondant if it thickens before cherries are finished dipping. Let fondant dry onto cherries, about 10 minutes.
• Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted.
• One by one, dip fondant-covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment-lined baking sheet. Chill at least 48 hours before serving.

CHERRY CORDIALS

Steps:

• Place cherries in a small bowl; add brandy. Cover and freeze for at least 3 hours., Place chocolate chips in a small heavy saucepan. Cook over low heat until chips begin to melt. Remove from the heat; stir. Return to the heat; cook just until melted. Immediately remove from the heat; stir until smooth., Pat cherries dry. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate for 10 minutes or until firm. Store in an airtight container in the refrigerator.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.