Chocolate Covered Dried Cherries 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 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.

CHOCOLATE-COVERED CEREAL MIX WITH DRIED CHERRIES AND PISTACHIOS

Steps:

• Put the cereal in a large bowl. Combine the sugar and cocoa powder in a large resealable plastic bag.
• Combine the chocolate and butter in a small bowl set over a pot of simmering water. Heat, stirring occasionally, until melted.
• Pour the chocolate mixture over the cereal and toss to coat thoroughly. Transfer the cereal to the plastic bag and shake well to coat in the sugar-cocoa mixture. Pour the cereal into a clean bowl and stir in the cherries and pistachios.

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.

VEGAN AND GLUTEN FREE CHOCOLATE COVERED CHERRIES

Steps:

• In a medium saucepan heat cherries, agave, vanilla and almond extract to a simmer.
• Combine arrowroot and 1 tablespoon water in a small bowl to form a paste.
• Raise heat a bit and stir the arrowroot paste into the cherry mixture with a wooden spoon (or any large spoon).
• Stir for about 1 minute until mixture thickens, scraping bottom of the pan with spoon, to evenly distribute the arrowroot, which can tend to settle on the bottom of the pan.
• Remove cherry mixture from heat and set aside.
• Melt chocolate in a small saucepan over very low heat.
• Spoon scant 1 teaspoon of the melted chocolate into each of the candy molds.
• Spoon one cherry (with some of the sauce) on top of the chocolate.
• Cover with another scant teaspoon of chocolate.
• Place in refrigerator to set, about 20-30 minutes.
• Remove from refrigerator, pop candy out of molds.
• Serve.