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.
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 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 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.
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-COVERED CHERRIES
Here is a recipe that came to The Times from the kitchen of Laura Cunningham, the novelist and memoir writer. It calls for but two ingredients and 10 minutes of your time, and results in a delicious, romantic and extremely simple grace note to any meal. Be forewarned: the cherries aren't pitted. It's like a metaphor -- for dating certainly, and maybe for life.
Provided by Laura Cunningham
Categories dessert
Time 1h10m
Yield Thirty chocolate-covered cherries
Number Of Ingredients 2
Steps:
- Melt the chocolate over hot water in a double boiler. Remove from heat. Holding the cherries by their stems, dip each into the melted chocolate, twirling to coat. Place on a tray covered with aluminum foil and refrigerate for at least 1 hour.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 1 gram
DARK CHOCOLATE COVERED CHERRIES...SHAKE
I love this one! Kosher, low fat, low calorie, and full of bliss. Satisfy the cravings because I love chocolate covered cherries but try to stay off the sugar.
Provided by bamedeo
Categories Low Cholesterol
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- throw it all in the blender.
- pour into a shake glass you will need a BIG WIDE straw for the cherry chunks.
- garnish with dark chocolate shavings and enjoy the bliss.
- for a twist add liquor, brandy, or cognac for example
- I USE ALL KOSHER/ORGANIC INGREDIENTS.
Nutrition Facts : Calories 219.5, Fat 3.2, SaturatedFat 1.5, Cholesterol 4.9, Sodium 233.7, Carbohydrate 37.2, Fiber 1.7, Sugar 15.2, Protein 10.8
DARK CHOCOLATE COOKIES WITH SOUR CHERRIES
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
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.
DARK CHOCOLATE COVERED CHERRY CHEESECAKE
An original recipe, created by my husband, Daniel. This intensely rich and decadent dark chocolate cheesecake is pebbled with tart, dried Bing cherries. I doubt you've ever tasted anything quite like it!
Provided by DanielsWife
Categories Cheesecake
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- For Crust: Preheat oven to 350 degrees.
- Lightly butter a 9 inch springform pan.
- Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
- Bake for 10 minutes, then remove from oven.
- Reduce oven temperature to 325 degrees.
- For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
- Meanwhile, whip cream cheese until light and fluffy.
- Add sugar, and blend at medium-high speed until smooth and creamy.
- Blend in eggs, one at a time. Beat until fluffy.
- Add vanilla extract, and whip to combine.
- Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
- Gently stir in the melted chocolate, just until combined.
- Carefully stir in the dried cherries.
- Pour filling into room temperature crust.
- Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
- Bake 1 1/2 hours at 325 degrees, or until center is just set.
- Remove from oven, and allow to cool about 5 minutes.
- Run a knife around the edge of the cheesecake. Do not remove the springform pan.
- Cover, and chill overnight.
- Enjoy!
Nutrition Facts : Calories 621.1, Fat 54.8, SaturatedFat 31.7, Cholesterol 192.7, Sodium 388, Carbohydrate 32.4, Fiber 4.7, Sugar 23.3, Protein 11.6
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