CHOCOLATE CHERRY CLUSTERS
Make and share this Chocolate Cherry Clusters recipe from Food.com.
Provided by Kitsune
Categories Candy
Time 10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 4
Steps:
- In medium bowl, microwave chocolate chips on high 1 minute.
- Stir.
- Microwave on high 1 more minute, until nearly melted.
- Stir until smooth.
- Quickly stir in cereal, cherries, and walnuts until well coated.
- Using a tablespoon, drop clusters on a wax paper lined baking sheet.
- Refrigerate 1 hour, until no longer sticky.
Nutrition Facts : Calories 77.5, Fat 7.5, SaturatedFat 3.7, Sodium 12.7, Carbohydrate 4.9, Fiber 2.2, Sugar 0.2, Protein 2
CHERRY-ALMOND CHOCOLATE SHORTCAKES
Provided by Food Network Kitchen
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Whisk the all-purpose flour, almond flour, cocoa powder, granulated sugar, baking powder and salt in a large bowl until combined. Work in the butter with your fingers until it is in pea-size pieces, then stir in the chopped chocolate. Whisk the heavy cream and egg in a small bowl, then add to the flour mixture and stir until combined. (The dough will be slightly sticky.)
- Scoop 6 balls of dough (about 1/3 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with turbinado sugar. Bake until the edges are firm and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the cherries with 1/3 cup granulated sugar, the cornstarch, almond extract and water in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Transfer to a bowl and stir in the amaretto. Let cool to room temperature, at least 2 hours.
- Beat the heavy cream and the remaining 1/4 cup granulated sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form. Whisk the mascarpone to loosen, then beat into the whipped cream until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the whipped cream and cherries.
NO-BAKE CHOCOLATE CLUSTERS
These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 20m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
- If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
- Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
- Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
- Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.
CHERRY ALMOND CHOCOLATE CLUSTERS
Steps:
- In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
- Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 3.5 grams
DRIED SOUR CHERRY NUT CLUSTERS
Steps:
- Line a sheet tray with parchment or wax paper.
- Temper the chocolate:
- Melt about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn. It will take about 1 1/2 minutes. Alternatively, place
- 2/3 of the chopped chocolate in a bowl set over a pot of simmering water until it melts. Be sure no water touches the chocolate at any point. Stir in the remaining chopped chocolate and continue to stir until completely melted. Touch the skin just below your lower lip with a dab of chocolate: it should feel cool to the touch. If not, stir in a large chunk of chocolate to cool it down further, and then remove it.
- Stir in 2/3 cup of almonds and 2/3 cup of dried cherries.
- Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared sheet tray. Put an almond and one or two dried cherries on top of each cluster. You may not use all of the remaining 1/3 cup of each. Place the tray in the refrigerator until the chocolates are set, at least 15 minutes. Release them from the paper by slipping a small flexible knife under each.
- Store in a cool dry place.
CHERRY ALMOND CHOCOLATE CLUSTER
Cherries, almonds and chocolate! Easy and so good, even healthy! It's also a good source of fiber! Adapted from Healthy Living with Ellie Krieger!
Provided by Sharon123
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, toss together the almonds and cherries.
- Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.
- Remove the pan from the heat and stir in the rest of the chocolate.
- Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.
- Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters.
- Stir the fruit and nut mixture into the chocolate.
- Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
- Put them in the refrigerator to set for at least 15 minutes.
- Store and serve at room temperature.
- Enjoy!
EASY CHOCOLATE CLUSTERS
You can use this simple recipe to make a big batch of chocolate candy without a lot of fuss. I've sent these clusters to my husband's office a number of times...and passed the recipe along as well. -Doris Reynolds, Munds Park, Arizona
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 3-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes. , Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.
Nutrition Facts : Calories 521 calories, Fat 35g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 4g fiber), Protein 9g protein.
CHERRY CHOCOLATE CLUSTERS
Easy no-bake cookes are crunchy, chewy and chocolatey all at once. Any chopped dried fruit can be used! WARNING CHOCOLATE LOVERS, THESE ARE VERY ADDICTIVE!!!!!!
Provided by Papzpunk
Categories Drop Cookies
Time 30m
Yield 5 DOZEN
Number Of Ingredients 7
Steps:
- Line baking sheet or large flat platter with parchment or waxed paper.
- Place chocolate cookies in zip closed plastic bag and use rolling pin to crush them into small crumbs (or chopper). Set aside.
- In large microwave-bowl combine butter, corn syrup and chocolate chips. Microwave for 1 to 1 1/2 minutes, stopping every 20 to 30 seconds to stir, until melted and smooth. Stir in cranberries and dates, then mix in crushed cookies.
- Use a spoon or melon baller to scoop out 1 tablespoon balls of the mixture. Set them directly onto prepared baking sheet or into mini foil baking cups. Top each ball with half of candied cherry.
- Cover and store in refrigerator.
Nutrition Facts : Calories 1040.3, Fat 55.5, SaturatedFat 26.6, Cholesterol 48.8, Sodium 585.6, Carbohydrate 144.2, Fiber 9.8, Sugar 98.9, Protein 8.7
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