Chocolate Covered Drunken Cherries Food

DRUNKEN CHERRIES

Steps:

• Drain liquid from the jar of cherries. (Tip: reserve the liquid to use for shirley temple drinks or cocktails.)
• Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they'll be.
• Drain the alcohol from the jar. (Tip: reserve it for cocktails!) Strain the cherries, then place them on layers of paper towels and pat dry. You want them as dry as possible before dipping to avoid ruining the chocolate. (Water and chocolate don't mix.)
• Work in batches: melt 2 ounces of chocolate in a small bowl. (I like using paper bowls for easy cleanup.) Melt according to package directions. Dip each cherry in the white chocolate, then dip in sprinkles and place on a wax paper lined cookie sheet. Chill to set. Working in batches of chocolate allows you not to waste any, plus allows for the chocolate to seize from the liquid without ruining the whole batch. Use a new bowl for each batch of chocolate you melt.
• Store in the refrigerator for up to 2 days.

CHOCOLATE-COVERED CHERRIES

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.

DRUNKEN CHERRIES

Steps:

• Start by removing cherries from the cherry juice. Put in a jar that has a lid.
• Pour in your cup of alcohol, and seal the jar. Soak cherries for 4 hours to overnight. The longer the cherries soak in the alcohol the stronger it will become.
• Remove cherries from the alcohol and place them on a towel to dry off. This step is needed so the chocolate can stick to the cherries.
• Then in a bowl melt your chocolate and shortening. I did mine in the microwave.
• Dip each cherry in chocolate and then set to dry on parchment paper. If you want add sprinkles!

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.

MY FAMOUS CHOCOLATE COVERED CHERRIES

Steps:

• Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
• Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
• Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
• Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
• Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
• Remove cherries carefully as not to break them open and loose the center.
• Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

DRUNKEN CHERRIES

Steps:

• In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved.
• Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.

CHOCOLATE COVERED BOURBON CHERRIES

Steps:

• Drain cherry juice from jar. Place cherries in a bowl or airtight container.
• Pour bourbon over cherries until they are covered. Refrigerate overnight.
• Drain bourbon from cherries. Pat cherries with a paper towel to dry.
• Melt chocolate chips and coconut oil in a microwave at 30 second intervals, stirring each time. Chocolate is ready when it is completely smooth.
• Holding the stem of one cherry at a time, dip it into the chocolate. Use a spoon to help cover the cherries with chocolate.
• Transfer the chocolate covered cherries to a parchment-lined baking sheet to cool. Refrigerate cherries for 1 hour so chocolate will set.

BOOZY DARK CHOCOLATE COVERED CHERRIES

Steps:

• Drain the cherries, reserving the juice for another purpose. It will not be used in this recipe but is great for cocktails and more.
• Place the cherries in a quart-sized mason jar or other container. Cover completely with spiced rum. Seal and refrigerate for at least 24 hours, up to 72 hours. The longer the cherries sit in the rum, the stronger they will taste.
• Next, drain the rum-soaked cherries. Keep this cherry-infused rum. It is SO good for cocktails. Place the cherries on layers of paper towels for 10 minutes. This step ensures that the chocolate coating will cling to the fruit.
• Line a tray or platter with parchment paper. Place the decorative sugar into a shallow dish or bowl.
• Melt the dark chocolate according to package directions. Use a small bowl that is deep enough to dip the cherries into. I used the Dark Chocolate Bada Bing Bada Boom from Chocoley Chocolate. Refer to the brand you use for specific directions.
• If the chocolate is too thick, stir in about a teaspoon of shortening until melted and the chocolate is smooth.
• While the chocolate is warm, dip the cherries one at a time. First dip into the chocolate then into the sugar.
• Place the dipped cherries onto the prepared parchment. When done dipping all of the cherries, refrigerate until set.

DRUNKEN CHERRIES

Steps:

• Rinse the cherries and pick out any bruised, soft or damaged fruit.
• Use a pair of kitchen sheers to trim the stems to about 1/2" long.
• Pack the cherries into a jar, filling it tightly and to the top.
• Use a funnel to fill the jar about 1/3 of the way with sugar.
• Fill the jar to the top with vodka and seal the lid on tightly.
• Shake and roll the jar in your hands until the sugar has dissolved.
• Place the jar in a cool dark spot for at least two weeks or longer (My friend Nola goes a full six months). Shake or roll the jar every so often a few times if you're going with a shorter soak and at least once a month if you're going for longer.

LIQUOR-INFUSED CHOCOLATE-COVERED CHERRIES

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.