Chocolate Cherry Creams Food

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.

CHERRY-CHOCOLATE ICE CREAM

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

DIVINE CHERRY CHOCOLATE ICE CREAM

Steps:

• Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
• Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
• Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

CHOCOLATE CHERRY ALMOND ICE CREAM

Steps:

• To toast the almonds, heat the oven to 350°F.
• Spread the almonds in a thin layer in a shallow baking pan.
• Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
• Cool before using.
• Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
• Stir together sugar and cocoa in a large saucepan.
• Gradually stir in the egg yolk mixture.
• Cook over medium heat, stirring constantly, until the mixture is very hot.
• DO NOT BOIL!
• Remove from heat and cool to room temperature.
• Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
• Cover and refrigerate mixture at least 6 hours.
• Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
• Immediately fold in cherries and almonds.
• Freeze for several hours or overnight.

CHOCOLATE-CHERRY CREPES

Steps:

• Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
• For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
• Preheat skillet until drops of water spatter.
• While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
• In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
• Add pie filling, stir and keep warm as you cook the crepes.
• Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
• Cover; cook crepe until center is set, about 1 1/2 minutes.
• Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
• Assembly: Spread the filling into the center of a crepe.
• Fold two sides of the crepe over the filling (like a burrito).
• Repeat with remaining crepes.
• Serve on dessert plate with topping and chocolate syrup.

CHOCOLATE CHERRY CREAM-FILLED LOG

Steps:

• Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine 1 cup pie filling and whipped topping. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. , For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.

CHOCOLATE CHERRY ICE CREAM FLOAT

Steps:

• Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
• Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.

CHOCOLATE CHERRY SMOOTHIE

Steps:

• Add the milk to a blender then add the rest of the ingredients.
• Start blending on low then slowly increase speed, blending briefly on high until completely smooth and creamy.
• Pour into a glass and enjoy.

CHOCOLATE CHERRY ICE CREAM PIE

Steps:

• Following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides. Freeze until firm.
• Meanwhile, set aside six cherries for garnish and chop remaining cherries.
• In large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups and then drizzle with remaining ice cream topping.
• Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from freezer 15 minutes before serving.

CHOCOLATE, CHERRY & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; cover with pie filling. Top with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min.
• Drizzle with chocolates. Garnish with sifted powdered sugar just before serving.

CHOCOLATE CHERRY CREAMS

Steps:

• Melt chocolate and milk over low heat.
• Remove from heat.
• Stir in powdered sugar, nuts and cherries, mix well.
• Chill until cool enough to handle.
• Shape into 1-inch balls and roll in nuts or coconut.
• Chill at least 4 hours.
• Keep chilled.

CHERRY CHOCOLATE CREAM PIE

Steps:

• In a saucepan, combine chocolate chips,milk and salt.
• Cook and stir over low heat until chocolate melts.
• Stir in pie filling and extracts.
• Pour into crust. Chill 2-3 hours or until firm.
• Garnish with Cool whip and cherries.