CHOCOLATE CHERRY CORDIALS - HOME MADE CHOCOLATE COVERED CHERRIES
This chocolate covered cherry cordial recipe lets us have the traditional holiday favorite any time of the year.
Provided by Carol
Time 1h15m
Number Of Ingredients 5
Steps:
- In a large bowl, combine butter and milk. Gradually beat in confectioners' sugar until a smooth dough is formed. Cover with plastic wrap and chill.
- Shape the dough into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and gently reshape into a ball. Dip into milk chocolate coating; allow excess to drip off.
- Place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container.
Nutrition Facts : Calories 134 calories, Carbohydrate 23.3 grams carbohydrates, Cholesterol 6.3 milligrams cholesterol, Fat 4.5 grams fat, Fiber 0.2 grams fiber, Protein 0.5 grams protein, SaturatedFat 3.5 grams saturated fat, ServingSize 1 bon bon, Sodium 15.2 grams sodium, Sugar 22.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0.6 grams unsaturated fat
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
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 CHERRY CAKE
Always get asked for recipe on this one ! Great cake and fairly easy but oh so delish. It is from the Cake Doctor book
Provided by Onalee Maine
Categories Chocolate
Time 40m
Number Of Ingredients 9
Steps:
- 1. Oven rack in center, preheat oven to 350 Lightly mist a 13x 9 in cake pan with veg. oil spray
- 2. place cake mix, cherry pie filling ,eggs and almond extract in large mixing bowl. Blend with mixer on low for 1 min. scrape down sides increase mixer speed to medium and beat 2 mins.Batter should look thick and well blended. Pour into prepared pan.
- 3. Bake until it springs back when lightly pressed with finger and just starts to pull away from sides of pan. 30 to 35 min. remove from oven and place on wire rack while you make glaze
- 4. place sugar,butter and milk in small saucepan over med-low heat and cook stiring constantly until mix comes to boil. Boil stiring constantly for 1 min. remove pan from stove and add chocolate chips stiring until chips are melted and glaze is smooth. It will look thin but will firm up Pour over warm cake and cover entire surface Cool cake at least 20 min before cutting. Cake can be stored for up to 5 days at room temperature or 1 week in refrigerator. .can also be frozen for up to 6 months wrapped in foil Thaw over night on counter.
FONDANT (FOR CHOCOLATE COVERED CHERRIES)
The Dipping Chocolate Recipe is my "overall" Dipping Chocolate Recipe and can be found in my Needhams and Fondant recipes already posted.
Provided by Susan Cutler
Categories Candies
Time 15m
Number Of Ingredients 7
Steps:
- 1. Combine ingredients and stir until sugar dissolves; boil; cover and boil 3 minutes; uncover; wipe sides and cook until soft ball stage. Pour on platter rinsed in cold water. Cool until you can handle with hands. Knead until creamy, stiff and free from lumps. (It may appear to have sugared, continue to knead until smooth.)
- 2. Store in refrigerator for 24 hours. Drain maraschino cherries, place small balls of fondant inside cherries. (Cherries with fondant will dip better if placed in freezer for a short time.)
- 3. Melt dipping chocolate in double boiler along with the paraffin wax. Use fork to dip cherries in the chocolate, place on a waxed paper and cool until set.
- 4. NOTE: Fondant can also be flavored with maple, lemon, or orange flavorings; roll in a ball and dipped in chocolate for nuggets.
CHOCOLATE DIPPED BING CHERRIES
Fresh sweet Bing cherries, infused with vanilla and dipped in dark chocolate. Best if eaten fresh but can be frozen for weeks in a covered tin.
Provided by Barry
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 4
Steps:
- Pour the sugar into a shallow dish. Drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. Set aside to allow the lumps to harden.
- Pit the cherries carefully from the bottom. I use a small curved dental tool. Make sure the stem stays intact.
- When the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. Melt chocolate in the microwave, stirring every 30 seconds until melted and smooth.
- Hold cherries by the stem and dip into the chocolate leaving the very top uncovered. Set on waxed paper to dry. Refrigerate overnight to allow the sugar lumps to dissolve.
Nutrition Facts : Calories 84.6 calories, Carbohydrate 14.8 g, Fat 3.1 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.7 g, Sugar 14 g
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.
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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.
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