Chocolate Covered Cherry Latte Recipes

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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 CHERRY LATTE



Chocolate Covered Cherry Latte image

Make and share this Chocolate Covered Cherry Latte recipe from Food.com.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

15 ml cherry syrup
15 ml chocolate syrup
1/4-1/3 cup freshly brewed espresso
steamed milk

Steps:

  • Combine all ingredients in a 360ml (12 ounce) mug.

Nutrition Facts : Calories 67.7, Fat 1.8, SaturatedFat 0.8, Cholesterol 0.4, Sodium 74.2, Carbohydrate 11.9, Fiber 0.5, Sugar 6.3, Protein 0.9

CHOCOLATE-COVERED CHERRY CAKE



Chocolate-Covered Cherry Cake image

Provided by Food Network

Categories     dessert

Time 42m

Yield 20 servings

Number Of Ingredients 9

Vegetable oil spray for misting
1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces; 1 cup) semisweet chocolate chips

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
  • Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
  • Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
  • For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
  • Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

CHOCOLATE COVERED CHERRY CAKE



Chocolate Covered Cherry Cake image

This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months,

Provided by NC Griller

Categories     < 60 Mins

Time 45m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package devil's food cake mix
1 (21 ounce) can sugar-free cherry pie filling
2 large eggs
1 teaspoon almond extract
1 cup sugar
1/3 cup whole milk
1 cup 60% cocoa chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Prepare a 13x9-inch baking pan by lightly spraying.
  • Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
  • Increase mixer speed to medium and beat 2 minutes more.
  • Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
  • Place in oven.
  • Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
  • Cool on wire rack
  • For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
  • Boil, while stirring, for 1 minute.
  • Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
  • Cool the cake for 20 minutes more before cutting it into squares and serving.

Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 21.6, Sodium 223, Carbohydrate 34.4, Fiber 1.1, Sugar 24.8, Protein 2.6

CHOCOLATE-COVERED CHERRY DELIGHTS



Chocolate-Covered Cherry Delights image

Chocolate-covered cherries were my dad's favorite candy, so I designed these cookies for him. They're super-cute with a fudgy sauce and coconut surprise inside. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 14

1 cup butter, softened
1-1/2 cups sugar
1/3 cup maraschino cherry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
1 cup sweetened shredded coconut
3/4 cup chopped maraschino cherries, drained and patted dry
1/2 cup miniature semisweet chocolate chips
TOPPING:
3/4 cup vanilla frosting
48 maraschino cherries with stems, drained and patted dry
1 cup miniature semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.

Nutrition Facts : Calories 160 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

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