CHOCOLATE CHERRY TRUFFLES
My cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I'd received as a gift and some dried cherries I had on hand. They won a blue ribbon at the Wisconsin State Fair! -Gerry Cofta, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHERRY TRIFLE
With pineapple, cherries and pudding, this creamy dessert from Angela Oelschlaeger of Tonganoxie, Kansas has lots of layers of flavor. It's inexpensive and impressive, and just right to take to a family or church gathering.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., Place half of the cake cubes in a 4-qt. trifle or glass bowl. Top with half each of the pudding, pie filling, pineapple and whipped topping. Repeat layers. Sprinkle with pecans. Refrigerate leftovers.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHERRY TRUFFLE CAKE
This is a great make ahead cake for those upcoming Holiday Celebrations. You can bake and freeze it up to two weeks ahead. This is a deliciously moist chocolate cake, with a chocolate truffle filling. Finish it off with a lucious chocolate glaze and garnish with maraschino cherries and white chocolate curls for a real show stopper!
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350*F. Grease and flour a 12 cup bundt pan. In medium microwavable bowl, mix filling ingredients. Microwave on High 25 to 35 seconds,stirring every 15 seconds, until melted and smooth; set aside.
- In a large bowl, with an electric mixer, beat cake mix, water, oil, 1/2 tsp almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly. With rubber spatula, fold in cherries. Spoon batter into pan, spreading evenly. Carefully spoon filling in ring over batter, being careful not to let filling touch sides of pan.
- Bake 45 to 50 minutes, or until toothpick inserted 1 inch from inside edge of pan comes out clean and top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 15 minutes.
- Invert onto heatproof serving plate. Remove pan and let cool completely, about 1 hour.
- In a 1 quart saucepan, heat all glaze ingredients except 1 tsp milk over medium low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 tsp of milk, if necessary, for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. Garnish with white chocolate curls and additional cherries if desired. Store loosely covered in the fridge.
Nutrition Facts : Calories 651.7, Fat 32.5, SaturatedFat 12.2, Cholesterol 71.8, Sodium 557.8, Carbohydrate 89.5, Fiber 3.7, Sugar 67.8, Protein 8.4
CHOCOLATE CHERRY TRIFLE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 12h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
- Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
- In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
- whisk like mad, which will avert possible crisis.
- The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
- When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
- When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
CHOCOLATE CHERRY CAKE I
This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.
Provided by Kathy Pieniazek
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
- Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
- Remove from heat.
- Stir in chocolate pieces until melted and smooth.
- Frost when cake is cool.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g
CHOCOLATE CHERRY TRUFFLE CHEESECAKE
My mom's birthday cake this year was a double chocolate sour cream cheesecake with a pureed cherry swirl. Rather than a crumb crust base, I baked a chocolate and port-soaked cherry cookie, which provided a bit more sturdiness when serving. For presentation, I ringed the bottom with dark Belgian chocolate wafers and topped the whole lot off with chocolate covered cherries!
Provided by YummySmellsca
Categories Cheesecake
Time P1DT1h20m
Yield 1 10" cheesecake, 16 serving(s)
Number Of Ingredients 19
Steps:
- Crust:.
- Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
- In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
- Sift in flour and cocoa, mixing until incorporated.
- Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
- Spread dough into the bottom of a greased and parchment-lined 10" spring-form pan and freeze 1 hour.
- Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.
- Filling:.
- Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
- Melt together the chocolates and condensed milk. Cool slightly.
- In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
- Pour mixture onto prepared crust.
- Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
- Bake in preheated oven for about 1 hour or until filling is set.
- Refrigerate, covered, at least 8 hours or overnight.
Nutrition Facts : Calories 423.9, Fat 31, SaturatedFat 16.3, Cholesterol 101.7, Sodium 330.6, Carbohydrate 31.6, Fiber 4.3, Sugar 16.4, Protein 8.7
CHOCOLATE CHERRY CAKE III
A must for chocoholics, very moist and fudgy, yet oh so simple to bake.
Provided by Jan
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g
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