Chocolate Covered Rocha Recipes

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CHOCOLATE COVERED CEREAL



Chocolate Covered Cereal image

Provided by Food Network

Categories     dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 4

4 cups whole grain oat cereal, such as Cheerios
1 pound milk chocolate, tempered
4 cups corn flake cereal
1 pound dark chocolate, tempered

Steps:

  • For the oat cereal: Line 2 rimmed baking sheets with parchment paper.
  • Place the cereal in a large bowl. Pour about half of the tempered chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly.
  • Working quickly while the chocolate is still pliable, scoop up small mounds of the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes (or place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting).
  • Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks.
  • For the corn flake cereal: Crunch up the cereal by hand, so as to break them up, but not pulverize them into crumbs. Add the crumbled cereal to the bowl of chocolate and toss to coat evenly.
  • Drop the cereal by rounded spoonfuls onto a parchment lined baking sheet. Place the sheet into the refrigerator to help the cornflake clusters set.
  • Package as you wish!

CHOCOLATE COVERED CHERRIES



Chocolate Covered Cherries image

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

60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

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 BANANAS



Chocolate-Covered Bananas image

This dessert treat combines the healthy benefits of bananas and chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 4

8 ounces semisweet chocolate, chopped
6 popsicle sticks or wooden skewers
2 bananas, peeled and cut crosswise into thirds
1/3 cup coarsely chopped salted peanuts

Steps:

  • Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
  • Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
  • Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

CHOCOLATE DIPPED COCONUT ROCHER



Chocolate Dipped Coconut Rocher image

Provided by Kelsey Nixon

Categories     dessert

Time 1h5m

Yield 2 dozen cookies

Number Of Ingredients 7

Nonstick cooking spray, for spraying baking sheet
2 1/2 cups shredded sweetened coconut
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 large egg whites
1/4 teaspoon pure almond extract
4 ounces semisweet chocolate morsels (1/2 cup), melted

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray with nonstick cooking spray.
  • In a mixing bowl, stir to combine the coconut, sugar and salt. Make a well in the center of the bowl and lightly whisk in the egg whites and almond extract until well incorporated with the other ingredients.
  • For each macaroon, spoon up about 2 teaspoons of the coconut mixture and roll into a ball in the palm of your hand, wetting your fingers if necessary. Pinch the top to shape each ball into a pyramid; space the macaroons about 1 inch apart from one another on the prepared baking sheet.
  • Bake until the edges and tops are golden brown, 12 to 15 minutes. Cool slightly on the baking sheet, and then transfer to a wire rack to cool completely.
  • Dip the bottom of each macaroon in the chocolate and return to the parchment-lined baking sheet. Refrigerate until firm, 10 to 15 minutes.
  • Store the macaroons in an airtight container at room temperature for up to 3 days.

CHOCOLATE-COVERED MARASCHINO CHERRIES



Chocolate-Covered Maraschino Cherries image

I love chocolate covered cherries,and these are so easy to make.I make them every Christmas and Valentines Day

Provided by Divinemom5

Categories     Candy

Time 1h20m

Yield 36 cherries(more or less,depending on size of cherrie, 36 serving(s)

Number Of Ingredients 8

1 jar maraschino cherry, drained well
3 tablespoons butter, melted
1/4 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
4 1/2 cups sifted powdered sugar (, may need more)
1 (12 ounce) bag semi-sweet chocolate chips
2 tablespoons shortening

Steps:

  • Drain cherries,place on paper towels and pat well.
  • Set aside.
  • Place sifted powdered sugar in bowl.
  • Combine melted butter,evaporated milk vanilla,and salt.
  • Pour over powdered sugar and mix well.
  • May need to use hands to form a stiff,not sticky dough.
  • Add more powdered sugar slowly,if need to form dough.
  • Now pinch of a small amount,flatten into a disc and form around each cherry.
  • Pinch off any excess dough.
  • Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour.
  • Melt chocolate chips and shortening over boiling water in double boiler.
  • Dip cherries in chocolate,scraping off excess.
  • Refrigerate until chocolate is hard.
  • (I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating).

Nutrition Facts : Calories 121.2, Fat 4.6, SaturatedFat 2.5, Cholesterol 3, Sodium 27.8, Carbohydrate 21.2, Fiber 0.6, Sugar 19.9, Protein 0.5

CHOCOLATE COVERED MATZO



Chocolate Covered Matzo image

Provided by Taste of Home

Time 25m

Yield about 2 dozen.

Number Of Ingredients 5

4 to 6 unsalted matzo crackers
1 cup unsalted butter
1 cup packed brown sugar
1 cup semisweet chocolate chips
Sea salt, optional

Steps:

  • Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

Nutrition Facts : Calories 155 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE COVERED ROCHA



Chocolate Covered Rocha image

Make and share this Chocolate Covered Rocha recipe from Food.com.

Provided by Karen From Colorado

Categories     Candy

Time 4h40m

Yield 35-40 serving(s)

Number Of Ingredients 6

2 cups butter or 2 cups margarine
2 cups sugar
1/3 cup water
2 teaspoons light corn syrup
1 3/4 cups milk chocolate pieces
1 cup toasted nuts

Steps:

  • Line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.
  • Set pan aside.
  • Melt butter in a heavy 3 quart saucepan.
  • Stir in sugar, water and cornsyrup.
  • Cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.
  • Clip a candy thermometer to the side of the of the pan.
  • Cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).
  • Mixture should boil at a moderate, steady rate over entire surface.
  • Remove from heat and remove thermometer.
  • Pour mixture into prepared pan.
  • Spread evenly.
  • Cool for about 5 minutes or until the top is set.
  • Sprinkle chocolate pieces over the top.
  • Let set for 2 minutes.
  • Spread chocolate over candy.
  • Sprinkle with nuts, pressing into the chocolate.
  • Cool several hours to set.
  • Lift set candy out of pan, using the foil edges.
  • Break into pieces.
  • Store in a tighly covered container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 169.2, Fat 13, SaturatedFat 7.1, Cholesterol 28.2, Sodium 102.3, Carbohydrate 13.6, Fiber 0.4, Sugar 12.4, Protein 0.9

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