Dark Chocolate Cherry Candies 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 CHERRY CANDIES



Chocolate Cherry Candies image

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

2/3 cup creamy peanut butter
1/4 cup butter, softened
2 cups confectioners' sugar
1 cup finely chopped walnuts
1 cup flaked coconut
1/4 cup finely chopped maraschino cherries
1 tablespoon maraschino cherry juice
2 cups semisweet chocolate chips
2 tablespoons shortening

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.

DARK CHOCOLATE CHERRY CANDIES



Dark Chocolate Cherry Candies image

Make and share this Dark Chocolate Cherry Candies recipe from Food.com.

Provided by Toll Housereg

Categories     Candy

Time 7m

Yield 48 Candies

Number Of Ingredients 4

1 2/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
2 cups pretzel twists (broken) or 2 cups pretzel sticks (broken)
1 1/4 cups dried cherries, coarsely chopped
1 cup slivered almonds (toasted) or 1 cup sliced almonds (toasted)

Steps:

  • LINE baking sheets with wax paper.
  • MICROWAVE chocolate in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in pretzels, cherries and almonds until well coated. Drop by rounded tablespoon onto prepared trays. Refrigerate for 20 minutes. Store in airtight container at room temperature.
  • NOTE: Coarsely chopped dried apricots or sweetened dry cranberries can be substituted for the dried cherries.

Nutrition Facts : Calories 12.9, Fat 1.1, SaturatedFat 0.1, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 0.5

DARK CHOCOLATE CHERRY LOAF CAKE



Dark Chocolate Cherry Loaf Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick baking spray, for the pan
One 15.25-ounce box dark chocolate cake mix
2/3 cup milk
1/3 cup salted butter, melted
2 large eggs
1/2 cup dark chocolate chunks
2 cups powdered sugar
2 tablespoons cherry preserves
Splash of milk
6 drops red food coloring
1/4 cup mini chocolate chips

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
  • In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
  • For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

DARK CHOCOLATE, CHERRY, AND DATE BARS RECIPE BY TASTY



Dark Chocolate, Cherry, And Date Bars Recipe by Tasty image

Here's what you need: medjool date, almond butter, coconut oil, brown ri, dried cherry, almond, water, dark chocolate, flaky sea salt

Provided by Crystal Hatch

Categories     Desserts

Yield 16 bars

Number Of Ingredients 9

1 ½ cups medjool date, pitted
½ cup almond butter
1 tablespoon coconut oil, plus 1 1/2 teaspoons, melted
1 cup brown ri, puffed, or puffed quinoa
1 cup dried cherry
⅓ cup almond, chopped
¼ cup water
3 oz dark chocolate, coarsely chopped
1 teaspoon flaky sea salt

Steps:

  • Line an 8-inch (20 cm) square pan with parchment paper.
  • In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
  • Add the puffed rice, cherries, and almonds and pulse 5-6 times-just enough so that everything is well incorporated.
  • Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
  • Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
  • Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
  • Once set, cut into 16 bars.
  • Enjoy!

Nutrition Facts : Calories 198 calories, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 13 grams

DARK CHOCOLATE COOKIES WITH SOUR CHERRIES



Dark Chocolate Cookies with Sour Cherries image

These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup firmly packed dark-brown sugar
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups dried sour cherries, firmly packed (9 ounces)

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
  • Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.

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