Chocolate Covered Cherries Iii Recipes

OLD FASHIONED CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towel to dry
• In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary.
• Wrap each cherry in about 1 tsp of dough. Chill until firm.
• In a microwave-safe bowl melt chocolate chips with oil for about 20 seconds at a time (stirring each time) until chocolate is just melted and completely smooth.
• Dip each cherry in by its stem and place on wax paper-lined sheets. Place in an air-tight container (like a large tupperware) and store in a cool place for TWO WEEKS (yes, it is a long time-- but patience... I promise they taste best if you wait until the fondant softens)!

CHOCOLATE COVERED CHERRIES III

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.

CHOCOLATE COVERED CHERRIES

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.

CHOCOLATE-COVERED CHERRIES

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.

CHOCOLATE-DIPPED CHERRIES

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

Steps:

• In a mixing bowl, combine sugar, butter, milk and extract; mix well.
• Knead into a large ball.
• Roll into 1-inch balls and flatten each into a 2-inch circle.
• Wrap around cherries and lightly roll in hands.
• Place with stems up on waxed paper-lined baking sheet.
• Cover loosely and refrigerate 4 hours or overnight.
• Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
• Holding on to stem, dip cherries into chocolate; set on waxed paper to harden.
• Store in a covered container.
• Refrigerate 1-2 weeks before serving.
• Yield: about 3 dozen.

CHOCOLATE COVERED CHERRIES II

Steps:

• In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
• On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
• In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

CHOCOLATE DIPPED BING CHERRIES

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.