Chocolate Covered Cherry Recipes Recipe For Deviled

CHOCOLATE COVERED CHERRY COOKIES

Steps:

• In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy. Add egg and kirsch; beat until blended. On low speed, beat in flour, cocoa, baking powder, baking soda and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; shape into 1-inch balls. On cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until set. Immediately press 1 chocolate-covered cherry into center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave white chocolate uncovered on High 1 to 2 minutes or until softened and chocolate can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over cookies. Let stand until set.

MY FAMOUS CHOCOLATE COVERED CHERRIES

Steps:

• Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
• Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
• Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
• Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
• Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
• Remove cherries carefully as not to break them open and loose the center.
• Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

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 DIAMONDS

Steps:

• Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Drain maraschino cherries, reserving liquid. Finely chop maraschino cherries.
• In large bowl, beat powdered sugar, butter, cherry liquid and almond extract with electric mixer on low speed until well mixed. Beat in flour and salt until well mixed. Stir in maraschino cherries. On bottom of ungreased 15x10x1-inch pan, spread dough.
• Bake 25 to 30 minutes or until edges are light golden brown.
• Immediately sprinkle with chocolate chips. Let stand about 5 minutes or until chocolate is softened; spread chocolate evenly over bars with spatula. Cool in pan on wire rack 30 minutes. For diamond shapes, cut bars diagonally into 8 rows by 6 rows. Garnish with candied cherries.

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 CHERRY DELIGHTS

Steps:

• 1. In a large bowl stir together flour,cocoa powder, salt, baking powder and baking soda...set aside. In mixer bowl beat together butter and sugar on low speed until fluffy. Add egg and vanilla: beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.
• 2. Roll dough into 1 inch balls and place on ungreased cookie sheets. Press down center of dough with thumb.
• 3. Drain maraschino cherries well, reserving juice. Place a cherry in the center of each cookie
• 4. In small saucepan combine chocolate chips and sweetened condensed milk; heat until chocolate is melted. Melt slowly and be careful not to over heat. Stir in 3 teaspoons of the reserved cherry juice. Beat until smooth.
• 5. Spoon about 1 teaspoon frosting over each cherry. (Frosting may be thinned with additional cherry juice if necessary)
• 6. Bake in a 350 degree F. oven about 10 minutes. Remove to wire rack; cool. ENJOY...they are sooo good!!!
• 7. Helpful hint: Drain cherries at beginning of process so they are well drained and then dry slightly with paper towels. If they are too wet the frosting will slip off the top or the cherry will slide out of the indentation...dry the cherries well.

CHOCOLATE-COVERED CHERRY CAKE

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.