Chocolate Covered Cherry Puff Corn 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 CEREAL

Steps:

• For the oat cereal: Line 2 rimmed baking sheets with parchment paper.
• Place the cereal in a large bowl. Pour about half of the tempered chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly.
• Working quickly while the chocolate is still pliable, scoop up small mounds of the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes (or place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting).
• Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks.
• For the corn flake cereal: Crunch up the cereal by hand, so as to break them up, but not pulverize them into crumbs. Add the crumbled cereal to the bowl of chocolate and toss to coat evenly.
• Drop the cereal by rounded spoonfuls onto a parchment lined baking sheet. Place the sheet into the refrigerator to help the cornflake clusters set.
• Package as you wish!

CHOCOLATE-COVERED CARAMEL CORN

Steps:

• Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
• Preheat oven to 250 degrees F (120 degrees C).
• Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
• Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
• Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
• Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
• Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

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-COVERED CHERRY POPSICLES®

Steps:

• Blend yogurt, coconut milk, cocoa powder, brown sugar, vanilla extract, and almond extract in a blender until smooth. Pour into ice pop molds to 3/4 full. Fill remaining space in each mold with cherries, and push cherries down into cocoa mixture with a knife to evenly distribute. Freeze until solid, at least 8 hours.

CHERRY-CHOCOLATE CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water, butter, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Remove to wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. Cool puffs completely on a wire rack. , Let whipped topping stand at room temperature 30 minutes. Meanwhile, in a small saucepan, bring sugar and milk to a boil over medium heat; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping. , Just before serving, fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers.

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 COVERED CHERRY COOKIE FROSTING

Steps:

• In double boiler, over boiling water, cook the milk, butter, chocolate and salt until thick.
• Remove from heat and stir in the vanilla and confectioner's sugar until of spreading consistency. Spread on Chocolate Covered Cherry Cookies III.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries well; let stand on paper toweling.
• Make fondant: Combine butter or margarine, corn syrup and salt; stir in powdered sugar.
• Knead until smooth.
• Chill if too soft.
• Shape a teaspoon of the fondant around each cherry.
• Place on waxed paper-lined baking sheet; chill.
• In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly.
• Holding onto stems, dip fondant-covered cherries, one at a time, into melted chocolate.
• Spoon mixture over cherries to coat.
• Place on waxed paper-lined baking sheet.
• Place in refrigerator to harden.
• Store in covered container in cool place.
• Let ripen a week or two and fondant will begin to liquefy.
• Makes 60 chocolate-covered cherries.

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:

• 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 chocolate 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.