Chocolate Covered Cherries Ii Recipes

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.

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.

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-DIPPED CHERRIES

Steps:

• Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.

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 CHERRIES

Steps:

• Pat cherries dry with paper towels; set aside. In a small bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour. , Roll into 1/2-in. balls; flatten each into a 2-in. circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding onto the stem, dip each cherry into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Refrigerate until hardened. Store in a covered container. Refrigerate for 1-2 weeks before serving.

CHOCOLATE COVERED CHERRIES

Steps:

• Combine all ingredients in a stand up mixer and mix until smooth. You will need to knock it down every so often. If you don't have a mixer, use your hands. This is a very stiff dough.
• Let stand 1 hour. Pinch of small amounts, flatten slightly and press around each cherry, sealing well. Place on waxed paper to dry. Let stand about 30 minutes, turn cherries over and dry another 30 minutes.
• Combine chocolate and paraffin in double boiler until melted and smooth. Dip balls into chocolate mixture. Place on waxed paper to harden.
• Keep cherries in a cool, dry place for 2 weeks before serving. Do not store in the refrigerator as this will discolor the chocolate coating.

CHOCOLATE-COVERED CHERRIES

Steps:

• Melt the chocolate over hot water in a double boiler. Remove from heat. Holding the cherries by their stems, dip each into the melted chocolate, twirling to coat. Place on a tray covered with aluminum foil and refrigerate for at least 1 hour.