Chocolate Cherries Recipes

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.

CHOCOLATE CHERRY DESSERT

Steps:

• Crush up the chocolate wafers a few at a time in a big zip lock bag. **(all areas may not have chocolate wafers, it is a cookie like Oreos but without the cream, not a sandwich cookie)**.
• Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
• Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
• With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
• Refrigerate the crust for 30 minutes or until firm.
• Put the sour cream, milk, and the dry pudding mix into a big bowl, and with an electric mixer beat on low for about a minute, until smooth (then be sure to scrape down the sides of the bowl and mix again for about 30 seconds).
• Spread the pudding mixture evenly over the wafer crust.
• Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
• Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
• Cut up and enjoy!

CHOCOLATE-COVERED MARASCHINO CHERRIES

Steps:

• Drain cherries,place on paper towels and pat well.
• Set aside.
• Place sifted powdered sugar in bowl.
• Combine melted butter,evaporated milk vanilla,and salt.
• Pour over powdered sugar and mix well.
• May need to use hands to form a stiff,not sticky dough.
• Add more powdered sugar slowly,if need to form dough.
• Now pinch of a small amount,flatten into a disc and form around each cherry.
• Pinch off any excess dough.
• Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour.
• Melt chocolate chips and shortening over boiling water in double boiler.
• Dip cherries in chocolate,scraping off excess.
• Refrigerate until chocolate is hard.
• (I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating).

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.