Double Chocolate Covered Cherries Food

CHOCOLATE COVERED CHERRIES

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

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.

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.

DOUBLE CHOCOLATE CHERRY DUMP CAKE

Steps:

• Mix all cake ingredients together with a spoon and bake in 9x13 greased pan for 35-40 minutes at 350 degrees.
• When cake is semi-cool (doesn't have to be completely cool, just warm), boil the topping ingredients for one minute, stirring constantly, then pour over the cake.

CHOCOLATE COVERED CHERRIES III

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.

CHOCOLATE-COVERED-CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.

DOUBLE DIPPED CHOCOLATE CARAMEL CHERRIES

Steps:

• Line a cookie sheet or jelly roll pan with parchment paper and place in the freezer.
• Place washed and dried maraschino cherries in a medium bowl and set aside.
• In a medium stainless steel bowl placed over a small pot of simmering water, melt the chocolate and coconut oil until melted and completely smooth. Remove bowl from heat and allow the mixture to cool for 3-5 minutes.
• Remove parchment lined cookie sheet from the freezer and set on your work surface. Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl. Place the cherry on the cold parchment lined cookie sheet. Repeat with remaining maraschino cherries.
• Place the cookie sheet in the freezer until the chocolate has set, about 7-10 minutes. While chocolate sets, make the caramel mixture.
• Melt the caramel: In a medium saucepan over low heat, melt the caramels. Once melted, add heavy cream and vanilla extract. Mix until combined. Allow the mixture to cool slightly and then transfer to a piping bag fitted with a small round tip. Alternatively, you can transfer the mixture to a zip sandwich bag, cutting a small hole in one corner.
• Remove cherries from the freezer. Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl. Place the cherry on the parchment lined cookie sheet. Repeat with remaining maraschino cherries. Place the cherries on the parchment lined cookie sheet and place back in the freezer to set, another 7-10 minutes.
• Once the chocolate has set, to secure the cherries on to a serving platter, pipe a dab of caramel to the plate then place the cherry on top. Then pipe mounds of caramel right above the stems of every other cherry.

DOUBLE CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
• Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
• Stir in confectioner's sugar (mixture will seem dry).
• When most of the sugar is mixed in, turn out onto counter and knead until smooth.
• Divide into 24 pieces (about 2 tsp each) and shape into balls.
• Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
• Refrigerate at least an hour or until very cold and very firm.
• Line large cookie sheet with waxed paper.
• In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
• Place pan or bowl over hot water to keep dipping consistency.
• Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
• Place on waxed papered cookie sheet to set.
• Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.

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-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.)