Aunt Beas Chocolate Covered Cherries Recipes

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 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 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 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 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 COVERED CHERRIES

Steps:

• Combine all ingredients in a stand up mixer and mix until smooth. You will need to knock it down every so often. If you don't have a mixer, use your hands. This is a very stiff dough.
• Let stand 1 hour. Pinch of small amounts, flatten slightly and press around each cherry, sealing well. Place on waxed paper to dry. Let stand about 30 minutes, turn cherries over and dry another 30 minutes.
• Combine chocolate and paraffin in double boiler until melted and smooth. Dip balls into chocolate mixture. Place on waxed paper to harden.
• Keep cherries in a cool, dry place for 2 weeks before serving. Do not store in the refrigerator as this will discolor the chocolate coating.

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.