CHOCOLATE MALTED CHERRY FLOAT
Steps:
- In 4 medium size glasses, place two to three scoops of chocolate ice cream into each. Slowly pour cherry vanilla soda over ice cream and top with chopped malted milk balls and a maraschino cherry. Serve with long spoons and a straw.
CHOCOLATE-CHERRY RUM FLOAT
Steps:
- Place 4 float glasses in the freezer to chill.
- Place 1 1/2 ounces of rum in each chilled glass, followed by 2 scoops of ice cream. Top with cream soda. Serve immediately.
CHOCOLATE CHERRY CAKE WITH RUM GANACHE
Make and share this Chocolate Cherry Cake With Rum Ganache recipe from Food.com.
Provided by Lover of Sweet Trea
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
- 2. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, LUCKY LEAF cherry pie filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
- 3. For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up.
Nutrition Facts : Calories 485.2, Fat 28.6, SaturatedFat 11.3, Cholesterol 106.4, Sodium 180.4, Carbohydrate 52.8, Fiber 1.1, Sugar 13.5, Protein 5.6
CHOCOLATE RUM-SOAKED CHERRIES
I adore chocolate-covered cherries. Who doesn't? But there's something extra special about making them in my own kitchen for my very favorite people! -Catherine M. Schultz, Racine, Wisconsin
Provided by Taste of Home
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Place cherries in a bowl; cover with rum. Refrigerate, covered, overnight. Drain and pat dry., In a microwave, melt chocolate and shortening; stir until smooth. Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 130 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY RUM BALLS
These are so tasty, you can not eat just one.
Provided by leapping lena
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 24
Number Of Ingredients 7
Steps:
- Melt the chocolate chips and stir in the rum and corn syrup.
- Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
- Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 32.8 g, Fat 11.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 75.7 mg, Sugar 13 g
LIQUOR-INFUSED CHOCOLATE-COVERED CHERRIES
This is a great recipe for the holidays (but not for kids!). Please prepare ahead of time, as for this recipe takes a week to make.
Provided by Fred Norris
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P7DT2h
Yield 24
Number Of Ingredients 10
Steps:
- Pour cherries, with their juice, into a glass bowl. Cover cherries with rum. Cover with plastic wrap and store in the refrigerate for 1 week.
- Drain and dry rum-infused cherries.
- Line a baking sheet with waxed paper.
- Mix confectioners' sugar, 1/2 cup butter, milk, and maple syrup together in a bowl until smooth and pliable. Wrap each cherry with sugar mixture. Arrange on baking sheet. Cover loosely with plastic wrap and chill until firm, about 30 minutes.
- Combine chocolate chips, semisweet chocolate, 2 tablespoons butter, and paraffin wax in a saucepan. Heat over medium-low heat, stirring, until melted, about 5 minutes.
- Dip each wrapped cherry into the melted chocolate mixture using a toothpick. Return to baking sheet. Repeat with remaining cherries. Cover loosely with plastic wrap and chill until set, about 1 hour.
Nutrition Facts : Calories 190 calories, Carbohydrate 29 g, Cholesterol 12.9 mg, Fat 7.7 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 4.7 g, Sodium 36.3 mg, Sugar 24.5 g
CHOCOLATE DR. PEPPER FLOAT
Number Of Ingredients 2
Steps:
- Fill cup with scoops of chocolate ice cream. Pour in Dr. Pepper slowly allowing it to fill the cup. Drink up!
CHOCOLATE CHERRY KID FRIENDLY RUM BALLS
My family has been making these rum balls for as long as I can remember. We use light cream cheese (which MUST be block style as it is firmer than tub style) to make them lower in fat, and rum extract as that is what we prefer. My mom always let my brother and I cover the rum balls in the chocolate sprinkles which was a highlight of the holiday preparations
Provided by LUv 2 BaKE
Categories Candy
Time 45m
Yield 80 serving(s)
Number Of Ingredients 8
Steps:
- Chop up maraschino cherries, set aside.
- Beat cream cheese with food processor or wooden spoon.
- Melt chocolate and butterscotch chips in microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure you don't burn it.
- Beat chocolate mixture into cream cheese; Mix in rum, water, cherries and graham wafer crumbs.
- (the amount of water depends on the type of cream cheese you use, if using light add the minimum amount of water).
- Refrigerate for 30 minutes.
- With your hands, roll out about one teaspoon of the mixture at a time into balls.
- Put chocolate sprinkles in a small bowl (such as a cream cheese container), roll rum balls in the sprinkles one at a time.
- Store in refrigerator.
- If you are making these for a gathering/occasion, roll the rum balls the day before or day of, They do keep for about 2 weeks in the fridge, but at that time the chocolate sprinkles do soften slightly.
- Yield: about 80 rum balls.
Nutrition Facts : Calories 42, Fat 2.3, SaturatedFat 1.4, Cholesterol 2.4, Sodium 30.6, Carbohydrate 5, Fiber 0.2, Sugar 3.5, Protein 0.6
CHERRY COLA CHOCOLATE CAKE
For a truly different chocolate cake, think outside the box and inside the slow cooker. This easy dessert comes out warm, moist, fudgy and wonderful. And it won't heat up the kitchen. -Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring cola and dried cherries to a boil. Remove from the heat; let stand for 30 minutes. , In a large bowl, combine the flour, sugar, chocolate, baking powder and salt. Combine the chocolate milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherry mixture. Pour into a 3-qt. slow cooker coated with cooking spray., For topping, in a small saucepan, combine the cola, sugar and brown sugar. Cook and stir until sugar is dissolved. Remove from the heat; stir in chocolate and rum until smooth. Pour over batter; do not stir., Cover and cook on high until set, 2-2-1/2 hours. Turn off heat; let stand, covered, for 30 minutes. If desired, serve warm with ice cream and maraschino cherries.
Nutrition Facts : Calories 500 calories, Fat 17g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 380mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 2g fiber), Protein 5g protein.
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