Easy Chocolate Covered 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:

• 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.

EASY CHOCOLATE COVERED CHERRIES

Steps:

• Drain juice from cherries, set cherries aside until ready to use. To make fondant: Using a electric mixer at medium speed beat together butter, corn syrup and vanilla in a mixing bowl until smooth. Gradually add salt and 3 cups of the sugar, mixing well. When mixture becomes too stiff to beat, stir with spoon. Add 1/2 - 1 cup of sugar to make a mixture that can be kneaded. Form mixture into 10" roll. Wrap in plastic wrap and refrigerate roll until firm.
• Cut roll into 1" slices. Cut each slice into quarters. Flatten each piece in palm of hand; place cherry in center. Fold up fondant around cherry until it is completely covered. Place on waxed paper-lined baking sheet. Chill until firm.
• Melt milk chocolate in the top of double boiler over hot water. Cool slightly. Holding each fondant-covered cherry by the stem, quickly dip it in the melted chocolate until the fondant is covered. Place on waxed paper-lined baking sheets. Refrigerate until chocolate sets. Store in air-tight container in the refrigerate. Make 40-50 cherries, depending on the size of the cherries.

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.

SUPER EASY CHOCOLATE COVERED CHERRIES

Steps:

• In a small bowl combine confectioners sugar, softened butter, milk and extract. Kneed until you form a pliable "gooey dough". Roll into 3/4"-1" balls, then smash flat to make a 2" circle.
• Line a baking sheet with wax paper. IMPORTANT: Be sure that each cherry is completely patted dry. Place 1 cherry in the center of each circle. Carefully enclose the cherry with the circle of "gooey dough" (leave the stem exposed), and place them stem side up on the baking pan. Loosely cover and refrigerate overnight.
• Place chocolate chips and shortening into a microwave safe bowl. Heat for 30 seconds, stir, heat 30 seconds, stir, etc -- until melted and stir again. Let sit 1 minute.
• Hold the cherries by the stem and dip into chocolate, covering every bit of cherry (so no liquid will drain out once set). Allow excess chocolate to drain off and return each to the wax paper lined baking sheet.
• Refrigerate baking sheet immediately just until chocolate has hardened, then transfer to room temp sealed container. Best served AFTER ONE WEEK for juiciest cherries. Keeps up to 6 weeks in a sealed container.
• Enjoy!