CHOCOLATE COVERED DRIED CHERRIES
Provided by Food Network
Time 20m
Yield 2 cups chocolate covered cherr
Number Of Ingredients 2
Steps:
- Place the dried cherries in a coating pan attached to a stand mixer. Spin at low speed. Using a ladle, add the chocolate to the spinning cherries. Add one ladleful at a time until the cherries are coated to the desired thickness. (Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.) If a thicker coat is desired, use more chocolate and vice versa.
- How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
ELEGANT DIPPED CHERRIES
Here's a sure way to impress holiday guests. These sweet maraschino cherries are wrapped in unsweetened chocolate, then dipped in melted vanilla chips. A chocolate drizzle dresses them up for serving on a festive plate of sweets. -Sedora Brown Waynesboro, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Pat cherries dry with paper towels and set aside. In a large bowl, combine butter, corn syrup, unsweetened chocolate and cream. Stir in confectioners' sugar., Knead until smooth. Roll into 18 balls; flatten each into a 2-in. circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow waxed paper-lined container. Cover and freeze at least 2 hours., The day before serving, remove the cherries from freezer. In a microwave, melt white baking chips and 1-1/2 teaspoons shortening; stir until smooth., Holding onto the stem, dip each cherry into white baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. , Melt chocolate chips and remaining shortening; stir until smooth. Drizzle over candies. Refrigerate until firm. Store candies in an airtight container.
Nutrition Facts : Calories 182 calories, Fat 8g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
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 COVERED CHERRIES III
This is so easy to make! Simply melt the chocolate and dip the cherries. Be sure to have a sheet of wax paper on hand. The recipe works well with strawberries, too.
Provided by Ashlee Young
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 10m
Yield 3
Number Of Ingredients 3
Steps:
- Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
- Holding the cherries by their stems, dip them one by one into the chocolate mixture.
- Place the coated cherries on wax paper until the chocolate has dried.
Nutrition Facts : Calories 656.2 calories, Carbohydrate 74.1 g, Cholesterol 32.3 mg, Fat 35 g, Fiber 4.3 g, Protein 11.5 g, SaturatedFat 19.3 g, Sodium 121.8 mg, Sugar 64.7 g
CHOCOLATE-DIPPED CHERRIES
These sweet treats are not only delicious, they pack the power of two awesome superfoods in one: cherries that are bursting with vitamins and antioxidants and heart-healthy dark chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 1 pound of chocolate-dipped cherries
Number Of Ingredients 0
Steps:
- Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.
CHOCOLATE-DIPPED CHERRIES
Steps:
- Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)
CHOCOLATE COVERED CHERRIES - SIMPLE STYLE
These Cherries are great. They are made with Marshmallow creme instead of condensed milk. They are very easy to make - especially if you've never tried to make them before! My mother in law passed the recipe on to me and they are very rich - but very good! A perfect valentines day treat.
Provided by Leahcooks
Categories Candy
Time 5h20m
Yield 36-40 Covered cherries
Number Of Ingredients 5
Steps:
- Cream butter and beat in marshmallow creme and salt.
- Add powdered sugar.
- Turn and kneed until mixed thoroughly.
- Refrigerate the mixture for 2 hours .
- De-stem, drain and dry the cherries.
- Cover each individual cherry with some of the marshmallow mixture until completely covered and freeze solid. (usually about an hour).
- Melt chocolate in double broiler. (you can also use your microwave on a very low power setting, just be careful not to burn the chocolate).
- Dip marshmallow covered cherries in chocolate and place an a wax paper-lined cookie sheet.
- Refrigerate for 2 hours and serve.
Nutrition Facts : Calories 110.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.2, Sodium 24.4, Carbohydrate 20.9, Fiber 0.2, Sugar 18.6, Protein 0.2
DARK CHOCOLATE-DIPPED CHERRIES
Why stop at chocolate-dipped strawberries, when cherries are in season?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 34
Number Of Ingredients 2
Steps:
- Dip the bottoms of cherries in chocolate. Let excess drip off.
- Transfer to a parchment-lined baking sheet and refrigerate about 15 minutes.
Nutrition Facts : Calories 10 g
CHOCOLATE-DIPPED LUXARDO CHERRIES
The following recipe uses tempered or faux-tempered chocolate (faux-tempered is faster to make, but the candies will need to be refrigerated). For the methods, see Tempered Chocolate. Use a fork to dip the cherries in the chocolate if you're not fashioning stems from floral wire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Yield Makes 32
Number Of Ingredients 6
Steps:
- In a bowl, stir together sugar, corn syrup, 1 tablespoon water, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners' sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Scoop 1 teaspoon of dough into your palm and flatten into a 1-inch round. Place a cherry in center of round and wrap dough around cherry, pressing with your fingers, if necessary, to enclose. Gently roll between your palms until smooth. Repeat process with remaining dough and cherries. Make a small loop in one end of each length of wire, then insert a looped end into center of each cherry (loop will prevent wire from slipping out when dipping). Transfer to a parchment-lined sheet. Let stand, uncovered, until hard and dry, at least 2 hours and up to 1 day.
- Using wire stems to hold them, dip each cherry into chocolate, then lift and let excess chocolate drip back into bowl. Transfer to a parchment-lined sheet and let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.
CHOCOLATE DIPPED CHERRIES (BEAUTIFUL AND EASY TO MAKE!)
I am not a big fan of maraschino cherries, yet, I love these. They are very easy to make and look beautiful. Everyone who tried, loved them. (Find maraschino cherries with stems in the liquor area of supermarkets.)
Provided by EURrosa1
Categories < 15 Mins
Time 15m
Yield 2 1/2 dozens, 20 serving(s)
Number Of Ingredients 3
Steps:
- Drain cherries and pat dry with paper towels.
- Melt chocolate and candy coating over (VERY) low heat. (Be patient) Dip three-fourths of each cherry into melted chocolate. Place on sheet lined with waxed paper. Chill until chocolate hardens.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 37, Fat 0.9, SaturatedFat 0.5, Sodium 0.9, Carbohydrate 7.7, Fiber 0.6, Sugar 7, Protein 0.1
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