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
CHOCOLATE COVERED CHERRIES
Make and share this Chocolate Covered Cherries recipe from Food.com.
Provided by Gigi6287
Categories Candy
Time 50m
Yield 60 candies
Number Of Ingredients 6
Steps:
- Drain cherries well; let stand on paper toweling.
- Make fondant: Combine butter or margarine, corn syrup and salt; stir in powdered sugar.
- Knead until smooth.
- Chill if too soft.
- Shape a teaspoon of the fondant around each cherry.
- Place on waxed paper-lined baking sheet; chill.
- In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly.
- Holding onto stems, dip fondant-covered cherries, one at a time, into melted chocolate.
- Spoon mixture over cherries to coat.
- Place on waxed paper-lined baking sheet.
- Place in refrigerator to harden.
- Store in covered container in cool place.
- Let ripen a week or two and fondant will begin to liquefy.
- Makes 60 chocolate-covered cherries.
Nutrition Facts : Calories 88.4, Fat 6.5, SaturatedFat 4, Cholesterol 1.5, Sodium 16.8, Carbohydrate 10.2, Fiber 2, Sugar 6.2, Protein 1.5
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
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-COVERED CHERRY COOKIES
Inspired by the nostalgic candy, this indulgent dessert is both familiar and elegant. Almond paste fortifies the rich aroma of the cherries, while kirsch adds cherry and floral notes. High-quality candied cherries, such as Luxardo or Amarena, work best here for flavor, but you can also use cocktail maraschino or glace cherries in a pinch.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside. Break the almond paste into small pieces in the bowl of a stand mixer, add the sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl. Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg and kirsch if using and beat until smooth. Add the dry ingredients and beat on low until the dough just comes together.
- Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart. Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are puffed and set at the edges, 12 to 15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
- For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
- Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving, about 10 minutes. Store the cookies in a single layer in an airtight containers for up to 5 days.
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 CHERRY COOKIES
Great tasting cookie with 1/2 a maraschino cherry in the center of a chocolate cookie, covered in more chocolate. I made these for a Christmas cookie exchange and they were a big hit.
Provided by roxygibbs
Categories Dessert
Time 25m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Drain cherries, researving 3 t juice. Cut cherries in 1/2.
- Beat butter and sugar at medium speed until creamy. Add egg, vanilla and 2 t cherry juice. Beat until blended. Combine flour, cocoa, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture.
- Shape dough into 1 inch balls on ungreased cookie sheet. Make a thumb imprint in the center of each cookie. Place a cherry half in the indent.
- In saucepan over low heat, melt chocolate chips and condensed milk. Add 1 t cherry juice to melted chocolate. Cool slightly.
- Spoon 1 t melted chocolate over cherry half.
- Bake at 350 degrees for 10 minutes.
Nutrition Facts : Calories 59.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.7, Sodium 29.1, Carbohydrate 9.4, Fiber 0.5, Sugar 6.8, Protein 0.8
CHOCOLATE-DIPPED CHERRIES
Steps:
- Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)
CHOCOLATE DIPPED BING CHERRIES
Fresh sweet Bing cherries, infused with vanilla and dipped in dark chocolate. Best if eaten fresh but can be frozen for weeks in a covered tin.
Provided by Barry
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 4
Steps:
- Pour the sugar into a shallow dish. Drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. Set aside to allow the lumps to harden.
- Pit the cherries carefully from the bottom. I use a small curved dental tool. Make sure the stem stays intact.
- When the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. Melt chocolate in the microwave, stirring every 30 seconds until melted and smooth.
- Hold cherries by the stem and dip into the chocolate leaving the very top uncovered. Set on waxed paper to dry. Refrigerate overnight to allow the sugar lumps to dissolve.
Nutrition Facts : Calories 84.6 calories, Carbohydrate 14.8 g, Fat 3.1 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.7 g, Sugar 14 g
CHOCOLATE COVERED CHERRY COFFEE
My hubby loves Chocolate Covered Cherries. I bought a box yesterday and when I got up this morning there was a single one left in the box. I just know that in his self sacrificing way he was just protecting me from the evil sugar (Yeah, right! lol). Anyway, I had coffee making and when it was done I just popped that morsel into my coffee cup without really thinking about it. Well, YUM!
Provided by Annacia
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Brew your favorite coffee and pour yourself a cup.
- Put a chocolate covered cherry candy into the cup.
- stir gently and add the Splenda or sugar.
- Stir to dissolve.
- Enjoy!
Nutrition Facts : Calories 6.4, Fat 0.1, Sodium 4.7, Carbohydrate 1.1, Sugar 1, Protein 0.3
CHOCOLATE-COVERED CHERRY CAKE
Make and share this Chocolate-Covered Cherry Cake recipe from Food.com.
Provided by VKuuipo Bridges
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Place rack in center of the oven and preheat to 350degrees.
- Lightly mist a 13x9 inch baking pan with vegetable oil spray.
- Set pan aside.
- Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase speed to medium and beat for 2 minutes more.
- The batter should look thick and well blended.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Place the pan in the oven.
- Bake the cake for 30-35 minutes.
- Remove the pan from the oven and place it on a wire rack to cool.
- Serve with a chocolate glaze or frosting.
- (That wasn't included in the recipe).
Nutrition Facts : Calories 3086.5, Fat 92.1, SaturatedFat 20.3, Cholesterol 423, Sodium 4570.5, Carbohydrate 550.5, Fiber 16.1, Sugar 202, Protein 45.7
CHOCOLATE-COVERED CHERRY DELIGHTS
While on vacation this summer, I read the book "Chocolate Chip Cookie Murder" by Joanne Fluke. The author included some very good cookie recipes throughout the book. I want to pass the book on to my swap partner in the Used Media Swap on Zaar, I am posting the recipes here so I can try them later. If you make the cookies before me, please leave a review to let us know how good they are. FYI, the author did not indicate how many cookies the recipe makes so I guessed. I will post a correction as soon as I know better. Oh, one more thing - the book was fun to read. (Author's note about this recipe: "A plate of these should be in every psychiatrist's office - - two Chocolate-Covered Cherry Delights will lift anyone out of a depression)
Provided by QueenBee49444
Categories Dessert
Time 1h5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, rack in middle position.
- Melt butter and mix in sugar.
- Let mixture cool.
- Add eggs, mix thoroughly.
- Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
- Add flour and mix well (dough will be stiff and a bit crumbly).
- Drain cherries, remove stems, reserve juice.
- Pat dough into walnut-sized balls.
- Place on a greased cookie sheet, 12 to a standard sheet.
- Press down in center with thumb to make a deep indentation.
- Place one cherry in each indentation.
- In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
- Heat on low until the chips are melted.
- Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
- If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
- Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
- Bake at 350°F for 10-12 minutes.
- Let cool on cookie sheet for 2 minutes.
- Remove to rack to finish cooling.
Nutrition Facts : Calories 165.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 20.1, Sodium 77.1, Carbohydrate 26.4, Fiber 1.6, Sugar 18.6, Protein 2
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