Chocolate Covered Cherry Sangria Recipe 435 Recipes

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-CHERRY SANGRIA

Steps:

• Stir together the wine, cola, liqueur and port in a 3-quart pitcher. Add the cherries and syrup and the frozen cherries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and cherries into each glass.

CHOCOLATE COVERED CHERRIES

Steps:

• Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
• Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
• Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
• Refrigerate for about 40 minutes, or until set.

BETTER THAN STORE BOUGHT CHOCOLATE COVERED CHERRIES

Steps:

• 1. Start by making a fondant - simply combine the first five ingredients until smooth and not sticky. Chill in fridge for an hour.
• 2. Line a baking sheet with wax paper and spread cherries out in a single layer - stems on, if possible. Freeze for an hour.
• 3. When ready to make your chocolate covered cherries, remove fondant and cherries from the fridge/freezer. Since it takes a bit of time to make these, I remove only a few cherries and a bit of fondant at a time so that they don't get too warm and sticky.
• 4. Wrap each cherry in 1-2 teaspoons of the fondant, forming a tight ball. Return cherries to tray and freeze again for an hour.
• 5. Use either the microwave or a double-boiler to melt your chocolate. Thin it down with enough reserved cherry juice to get the proper consistency for dipping.
• 6. Removing a few fondant-wrapped cherries from the freezer at a time, dip them in the chocolate and coat completely. Since my cherries didn't have stems, I did follow the tip of using a toothpick to aid in the dipping process. Let the excess chocolate drip off, then put the cherry on wax paper to rest. Dab a bit of extra chocolate on top to cover any hole left from the toothpick.
• 7. When done, place dipped cherries in the fridge to set. Store in an airtight container in the fridge as well. If you let them be for a few days, the center with be nice and liquidy... but they're good right away too!

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 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.

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.

SHERRY-SANGRIA COCKTAILS

Steps:

• Combine sherry, Cointreau, and fruit in a pitcher. Refrigerate for at least 45 minutes.
• Serve over ice.

CHOCOLATE COVERED CHERRY SANGRIA RECIPE - (4.3/5)

Steps:

• 1. Mix all the liquid ingredients together in a pitcher or jug. 2. Stir, stir, stir. 3. Serve over ice and garnish with cherries.