CHOCOLATE CHERRY CANDIES
I make these only at Christmastime for family and a few close friends; my family really looks forward to this special treat! -Melody Daugherty, Long Beach, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat peanut butter, butter and confectioners' sugar until crumbly. Stir in walnuts, coconut, cherries and cherry juice. Refrigerate, covered, at least 1 hour. Shape rounded teaspoonfuls of filling into balls. Freeze 10 minutes. , In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper. Refrigerate until chocolate is firm. Freeze option: Freeze candy in freezer containers, separating layers with waxed paper. To use, serve frozen or thaw in refrigerator before serving.
Nutrition Facts : Calories 93 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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
CHOCOLATE CHERRY CANDY CAKE
Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- 15 to 20 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
CHOCOLATE-COVERED CHERRIES
Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can (and should) prepare these ahead. The candy gets better as it's stored, with the centers becoming even juicier. -Linda Hammerich, Bonanza, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHERRY CREAMS
These are easy and delicious. We prefer these rolled in ground almonds, although they are also great in coconut.
Provided by Mirj2338
Categories Candy
Time 10m
Yield 24 balls
Number Of Ingredients 6
Steps:
- Melt chocolate and milk over low heat.
- Remove from heat.
- Stir in powdered sugar, nuts and cherries, mix well.
- Chill until cool enough to handle.
- Shape into 1-inch balls and roll in nuts or coconut.
- Chill at least 4 hours.
- Keep chilled.
LIQUOR-INFUSED CHOCOLATE-COVERED CHERRIES
This is a great recipe for the holidays (but not for kids!). Please prepare ahead of time, as for this recipe takes a week to make.
Provided by Fred Norris
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P7DT2h
Yield 24
Number Of Ingredients 10
Steps:
- Pour cherries, with their juice, into a glass bowl. Cover cherries with rum. Cover with plastic wrap and store in the refrigerate for 1 week.
- Drain and dry rum-infused cherries.
- Line a baking sheet with waxed paper.
- Mix confectioners' sugar, 1/2 cup butter, milk, and maple syrup together in a bowl until smooth and pliable. Wrap each cherry with sugar mixture. Arrange on baking sheet. Cover loosely with plastic wrap and chill until firm, about 30 minutes.
- Combine chocolate chips, semisweet chocolate, 2 tablespoons butter, and paraffin wax in a saucepan. Heat over medium-low heat, stirring, until melted, about 5 minutes.
- Dip each wrapped cherry into the melted chocolate mixture using a toothpick. Return to baking sheet. Repeat with remaining cherries. Cover loosely with plastic wrap and chill until set, about 1 hour.
Nutrition Facts : Calories 190 calories, Carbohydrate 29 g, Cholesterol 12.9 mg, Fat 7.7 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 4.7 g, Sodium 36.3 mg, Sugar 24.5 g
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- Drain the cherries, reserving the juice. Let dab the cherries gently with a paper towel so that they are as dry as possible. Set them aside on paper towels to continue to dry while you prepare the sugar filling.
- In a medium size bowl, mix 3 cups powdered sugar, butter and 1/4 cup cherry juice together. Add in the last cup of powdered sugar, 1/4 of a cup at a time, until the mixture forms a soft dough. Refrigerate the dough for 20 minutes.
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