Chocolate Rum Soaked Cherries Recipes

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.

CHOCOLATE RUM-SOAKED CHERRIES

Steps:

• Place cherries in a bowl; cover with rum. Refrigerate, covered, overnight. Drain and pat dry., In a microwave, melt chocolate and shortening; stir until smooth. Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

CHOCOLATE RUM SOAKED CHERRIES

Steps:

• Place cherries in a bowl; cover with rum. Refridgerate, covered, overnight. Drain and pat dry. (Save the rum for a mixed drink!).
• In a microwave, melt chocolate and shortening at 50% power in 30 second intervals.
• Stir until smooth.
• Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper.
• Let stand until set.

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.

CHOCOLATE RUM SOAKED CHERRIES

Steps:

• Soak cherries in rum/brandy overnight in fridge. drain and pat dry. melt chocolate and shortening in microwave, stir until smooth. holding stems, dip cherries in chocolate mixture; allow excess to drip off. place on waxed paper, let stand until set.

CHOCOLATE COVERED CHERRIES II

Steps:

• In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
• On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
• In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.