CHOCOLATE COVERED CHERRIES
Steps:
- Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
- Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
- Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
- Refrigerate for about 40 minutes, or until set.
CHOCOLATE COVERED DRIED CHERRIES
Provided by Food Network
Time 20m
Yield 2 cups chocolate covered cherr
Number Of Ingredients 2
Steps:
- Place the dried cherries in a coating pan attached to a stand mixer. Spin at low speed. Using a ladle, add the chocolate to the spinning cherries. Add one ladleful at a time until the cherries are coated to the desired thickness. (Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.) If a thicker coat is desired, use more chocolate and vice versa.
- How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
CHOCOLATE COVERED CHERRIES
You can prepare these ahead. The candy just gets better as it is stored, with the centers becoming even juicier.
Provided by Olha7397
Categories Candy
Time 24m
Yield 36 cherries
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine sugar, butter, milk and extract; mix well.
- Knead into a large ball.
- Roll into 1-inch balls and flatten each into a 2-inch circle.
- Wrap around cherries and lightly roll in hands.
- Place with stems up on waxed paper-lined baking sheet.
- Cover loosely and refrigerate 4 hours or overnight.
- Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
- Holding on to stem, dip cherries into chocolate; set on waxed paper to harden.
- Store in a covered container.
- Refrigerate 1-2 weeks before serving.
- Yield: about 3 dozen.
CHOCOLATE COVERED CHERRIES III
This is so easy to make! Simply melt the chocolate and dip the cherries. Be sure to have a sheet of wax paper on hand. The recipe works well with strawberries, too.
Provided by Ashlee Young
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 10m
Yield 3
Number Of Ingredients 3
Steps:
- Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
- Holding the cherries by their stems, dip them one by one into the chocolate mixture.
- Place the coated cherries on wax paper until the chocolate has dried.
Nutrition Facts : Calories 656.2 calories, Carbohydrate 74.1 g, Cholesterol 32.3 mg, Fat 35 g, Fiber 4.3 g, Protein 11.5 g, SaturatedFat 19.3 g, Sodium 121.8 mg, Sugar 64.7 g
CHOCOLATE COVERED CHERRIES
Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.
Provided by Meredith
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 10.5 g, Cholesterol 1.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 5.1 mg, Sugar 4.5 g
OLD FASHIONED CHOCOLATE COVERED CHERRIES
Old Fashioned Chocolate Covered Cherries are a favorite of ours around Christmas. They make the sweetest gift for friends and family.
Provided by Erica Walker
Categories candy
Time 1h
Number Of Ingredients 6
Steps:
- Drain cherries and set on paper towel to dry
- In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary.
- Wrap each cherry in about 1 tsp of dough. Chill until firm.
- In a microwave-safe bowl melt chocolate chips with oil for about 20 seconds at a time (stirring each time) until chocolate is just melted and completely smooth.
- Dip each cherry in by its stem and place on wax paper-lined sheets. Place in an air-tight container (like a large tupperware) and store in a cool place for TWO WEEKS (yes, it is a long time-- but patience... I promise they taste best if you wait until the fondant softens)!
Nutrition Facts : Calories 93 kcal, Carbohydrate 16 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 16 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CHOCOLATE-COVERED CHERRIES
Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can (and should) prepare these ahead. The candy gets better as it's stored, with the centers becoming even juicier. -Linda Hammerich, Bonanza, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHERRY CORDIALS - HOME MADE CHOCOLATE COVERED CHERRIES
This chocolate covered cherry cordial recipe lets us have the traditional holiday favorite any time of the year.
Provided by Carol
Time 1h15m
Number Of Ingredients 5
Steps:
- In a large bowl, combine butter and milk. Gradually beat in confectioners' sugar until a smooth dough is formed. Cover with plastic wrap and chill.
- Shape the dough into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and gently reshape into a ball. Dip into milk chocolate coating; allow excess to drip off.
- Place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container.
Nutrition Facts : Calories 134 calories, Carbohydrate 23.3 grams carbohydrates, Cholesterol 6.3 milligrams cholesterol, Fat 4.5 grams fat, Fiber 0.2 grams fiber, Protein 0.5 grams protein, SaturatedFat 3.5 grams saturated fat, ServingSize 1 bon bon, Sodium 15.2 grams sodium, Sugar 22.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0.6 grams unsaturated fat
CHOCOLATE COVERED CHERRIES
These chocolate covered cherries are made with maraschino cherries, a creamy center and plenty of dark chocolate. A homemade version of the classic treat that's impossible to resist!
Provided by Sara Welch
Categories Dessert
Time 22m
Number Of Ingredients 4
Steps:
- Drain the cherries, reserving 1/4 cup of the cherry juice.
- Place the cherries on paper towels and pat to dry.
- Place the powdered sugar, butter and 3 tablespoons of cherry juice in the bowl of a mixer; beat to combine until the mixture forms a dough.
- If the mixture seems too wet or sticky, add 1 tablespoon of powdered sugar at a time until desired consistency is reached.
- If mixture is too dry, add 1 teaspoon of cherry juice at a time until desired consistency is reached.
- Cover the bowl and refrigerate for 20 minutes.
- Take two teaspoons of the cherry dough and flatten it into a disc shape.
- Place one cherry onto each disc and wrap the dough around the cherry to form a ball. If the dough sticks to your hands, try coating your hands in cooking spray first.
- Place the balls onto a sheet pan lined with parchment paper and freeze for 20 minutes.
- While the balls are chilling, melt the candy melts by placing them in a microwave safe bowl and cooking them in the microwave for 30 second increments until melted.
- Stir the candy melts until smooth.
- Place one ball on a fork and use the fork to coat the ball in chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate.
- Place each dipped ball onto a sheet of parchment paper. Repeat the process with the remaining balls and candy melts.
- Place some of the melted candy in a resealable bag and snip off one corner of the bag to use as a piping bag.
- Use the piping bag to drizzle melted chocolate over the tops of the dipped cherries.
- Let the chocolate coating harden, then store the cherries at room temperature for up to one week.
Nutrition Facts : Calories 209 kcal, Carbohydrate 42 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 36 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
CHOCOLATE-COVERED CHERRY CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
- For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.
CHOCOLATE COVERED CHERRIES
These are delicious cherries. It's best to let the candies ripen for 1 to 2 weeks, as they keep getting better and better with time. If you can't wait that long, it's understandable! :-)
Provided by Juenessa
Categories Candy
Time 1h
Yield 60 serving(s)
Number Of Ingredients 5
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 chocolate 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.
Nutrition Facts : Calories 69.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 1.5, Sodium 6.2, Carbohydrate 9.1, Fiber 1.4, Sugar 6.2, Protein 1
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- Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Add milk and liqueur, beating until blended.
- Microwave chocolate squares and shortening in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.
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- Drain the cherries, reserving the juice. Let dab the cherries gently with a paper towel so that they are as dry as possible. Set them aside on paper towels to continue to dry while you prepare the sugar filling.
- In a medium size bowl, mix 3 cups powdered sugar, butter and 1/4 cup cherry juice together. Add in the last cup of powdered sugar, 1/4 of a cup at a time, until the mixture forms a soft dough. Refrigerate the dough for 20 minutes.
- Roll the dough into 1 inch balls. Make small balls, about 1 inch in diameter. Flatten the dough balls between the palms of your hands, dusting your hands with powdered sugar if necessary. Fold the dough over the cherry to completely cover it, then roll it into smooth ball again.
- Refrigerate the covered cherries for 20 minutes. Melt the chocolate in a double boiler or in the microwave.* Holding the cherry by the stem, dip it in the melted chocolate and allow the excess to drip off. Place the chocolate covered cherry on a baking pan that has been covered with wax paper. Repeat with the remaining cherries.
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