CHOCOLATE COVERED CHERRY TRUFFLES RECIPE
Chocolate Covered Cherry Truffles are the perfect homemade treat to say I love you. The most thoughtful gift ever!
Provided by Aimee Shugarman
Categories Candy
Time 2h
Number Of Ingredients 6
Steps:
- In a small saucepan heat heavy cream over low heat until warm. Add butter and cook until melted. Stir in gelatin powder until blended. Over low heat, add in white chocolate chips. Mix quickly until smooth. Refrigerate mixture for about 1 hour, until it begins to harden. Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes. Once firm, remove balls from freezer, and use your fingertips to shape smooth. Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.
Nutrition Facts : ServingSize 1 truffle, Calories 85 calories, Fat 5 g, Carbohydrate 9 g, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 14 mg, Sugar 9 g
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 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 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-CHERRY TRUFFLE CAKE
Here's a special-occasion dessert they'll never forget, complete with ultra-rich chocolate cake and glaze, and finished with cherries on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and lightly flour 12-cup fluted tube cake pan. In medium microwavable bowl, microwave filling ingredients uncovered on High 25 to 35 seconds, stirring every 15 seconds, until melted and smooth; set aside.
- In large bowl, beat cake mix, water, butter, 1/2 teaspoon almond extract, the eggs and pudding mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. With rubber spatula, fold in cherries. Spoon half of the batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when touched lightly in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In 1-quart saucepan, heat all glaze ingredients except 1 teaspoon milk over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 teaspoon milk if necessary for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. If desired, garnish cake with white chocolate curls and whole cherries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 77 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 56 g, TransFat 1/2 g
CHOCOLATE-CHERRY TRUFFLE TART
Categories Chocolate Fruit Dessert Bake Cherry Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- For Filling:
- Preheat oven to 350°F. Roll out tart crust dough on lightly floured work surface to 13x10-inch rectangle. Transfer to 11x8-inch rectangular tart pan with removable bottom, pressing dough firmly into place. Fold overhang in and press, forming double-thick sides. Freeze crust 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 15 minutes. Transfer pan to rack and cool crust.
- Combine preserves and 2 tablespoons water in heavy saucepan. Stir over low heat until preserves melt. Strain in medium bowl, pressing firmly on solids to extract liquid. Discard any solids in strainer.
- Combine cream, butter and 1/4 cup preserve mixture in heavy medium saucepan. Stir over low heat until butter melts. Add chocolate and stir until chocolate melts and mixture is smooth. Remove form heat. Cool 15 minutes.
- Spread chocolate mixture evenly into crust, Refrigerate until almost set, about 20 minutes.
- Arrange cherries decoratively over chocolate, pressing slightly to adhere. Rewarm remaining preserve mixture over low heat. Brush generously over cherries. Chill until chocolate sets, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
- For Crust:
- Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
- Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)
- Garnish tart with mint and serve.
CHERRY-CHOCOLATE TRUFFLES
Combine the decadence of truffles with the sweet-tart appeal of chocolate-covered cherries for these treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 9
Steps:
- In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.
- With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.
- Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.
Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 30 mg, Sugar 6 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 COVERED CHERRIES
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
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
CHEESECAKE TRUFFLES
Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!
Provided by wakeupwriting
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 15h5m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
- Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
- Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
- Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 18 g, Cholesterol 44.5 mg, Fat 16.2 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 87.6 mg, Sugar 16.7 g
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