Chocolate Cherry Pops Recipes

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CHOCOLATE COVERED CHERRY POPS



Chocolate Covered Cherry Pops image

Cherries covered with chocolate for beautiful pops - a mouth-watering dessert made with Betty Crocker® vanilla cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 28

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
28 maraschino cherries, stems removed
1 package (16 oz) chocolate-flavored candy coating, chopped
28 paper lollipop sticks
1 large block white plastic foam
2 tablespoons Betty Crocker™ Decorating Decors red sugar crystals

Steps:

  • Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
  • Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
  • In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.

Nutrition Facts : Calories 224, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 138 mg

CHOCOLATE-CHERRY ROSE COOKIE POPS



Chocolate-Cherry Rose Cookie Pops image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield About 12 cookie pops

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup confectioners' sugar
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup granulated sugar
1/2 teaspoon salt
2 1/2 sticks cold unsalted butter, cut into cubes
2 teaspoons pure vanilla extract
2 1/2 cups confectioners' sugar
5 teaspoons meringue powder
1/4 cup water, plus more as needed
1/2 teaspoon cherry extract
Red gel food coloring

Steps:

  • Make the cookies: Pulse the flour, confectioners' sugar, cocoa powder, granulated sugar and salt in a food processor until combined. Add the butter and vanilla and pulse until the mixture looks crumbly and holds together when pinched. Transfer the dough to a large bowl and press into a ball. Knead a few times until the dough comes together. Turn out onto a piece of parchment paper. Top with another piece of parchment and roll out the dough until 3/8 inch thick. Refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Cut out cookies using a 3-inch round cookie cutter. Arrange 2 inches apart on 2 unlined baking sheets, then insert an 8-inch lollipop stick about three-quarters of the way into each. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
  • Bake, switching the pans halfway through, until the cookies are set, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
  • Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water and cherry extract with a mixer on medium speed until soft glossy peaks form, about 3 minutes; add up to 1 more tablespoon water as needed until the icing is pipeable but not runny. Tint red with food coloring.
  • Decorate the cookies: Transfer about 1/2 cup icing to a resealable plastic bag and snip a corner. Pipe the icing around the edge of each cookie; set the bag of icing aside for adding details later. Thin the icing in the bowl until the consistency of runny yogurt, adding 1 teaspoon water at a time. Transfer to another resealable plastic bag and snip a corner; pipe within the outline, then use the back of a spoon or an offset spatula to smooth it out. Let set, about 1 hour. Pipe the reserved detail icing on top of the cookies to make a floral design.

CHOCOLATE CHERRY CAKE I



Chocolate Cherry Cake I image

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

Provided by Kathy Pieniazek

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

Steps:

  • Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
  • Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  • To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
  • Remove from heat.
  • Stir in chocolate pieces until melted and smooth.
  • Frost when cake is cool.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g

CHOCOLATE-CHERRY PUDDING POPS



Chocolate-Cherry Pudding Pops image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 10 pudding pops

Number Of Ingredients 4

1 cup frozen or fresh Bing cherries, pitted and roughly chopped
2 cups cold milk
1/2 cup heavy cream
One 3.9-ounce box instant chocolate pudding mix

Steps:

  • Evenly divided the chopped cherries among the ice-pop molds.
  • Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
  • Insert the sticks. Freeze for at least 6 hours or overnight.
  • Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.

CHOCOLATE-CHERRY TRUFFLE POPS



Chocolate-Cherry Truffle Pops image

These chocolate truffles are simple on a stick and get sweeter with a cherry on top!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 48

Number Of Ingredients 13

1 cup sugar
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1/2 cup butter or margarine, melted
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 cup maraschino cherries, drained, chopped
1/2 teaspoon vanilla
1 package (16 oz) chocolate-flavored candy coating
48 paper lollipop sticks
48 maraschino cherries with stems, patted dry
48 red miniature paper baking cups
2 blocks white plastic foam

Steps:

  • Heat oven to 325°F. Spray 8-inch square pan with cooking spray. Line pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
  • In medium bowl, mix sugar, cocoa and salt. Stir in butter with whisk until smooth. Add eggs, one at a time, stirring with whisk until smooth. Gradually add flour; stir until smooth. Stir in 1 cup chopped cherries and the vanilla. Pour into pan.
  • Bake 20 to 25 minutes or until center is set. Cool completely on cooling rack, about 1 hour.
  • Line cookie sheet with waxed paper. Scoop uncut brownies with 1-inch cookie scoop; roll into balls. Place on cookie sheet. Freeze 10 minutes or until firm; when firm, transfer to refrigerator.
  • In medium microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then at 15-second intervals, until melted; stir until smooth. Remove several brownie balls from refrigerator at a time. For each pop, dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 brownie ball no more than halfway. Dip brownie ball into melted coating to cover; tap off any excess. (Reheat candy coating in microwave or add vegetable oil if too thick to coat.) Immediately top with cherry with stem. Insert lollipop stick into bottom of paper baking cup, pushing baking cup up to hold pop. Poke opposite end of stick into foam block. Let stand until set.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 32 mg

CHERRY CHEESECAKE CAKE POPS



Cherry Cheesecake Cake Pops image

Cake Pops are cake and frosting on a stick dipped in chocolate. Now who wouldn't love that? This is also the same recipe for cake balls, except you make the balls larger and don't put them on a stick ;) Follow step by step directions and see more photos on my Blog: http://wpic.typepad.com/wpic/2010/02/wedding-cake-repersonified-cake-balls-and-cake-pops.html

Provided by Dannygirl

Categories     Dessert

Time 4h

Yield 40 Cake Pops

Number Of Ingredients 9

1 (18 ounce) box cherry chip cake mix
3 eggs
1 1/4 cups milk
1/3 cup oil
1/2 cup butter, softened
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
20 ounces chocolate candy-making wafers

Steps:

  • Prepare cake as per directions on box.
  • Let cool completely.
  • Prepare Cream Cheese Frosting.
  • Cream butter and cream cheese together.
  • Add in vanilla.
  • Beat in icing sugar at low speed until combined.
  • Beat mixture on high until smooth.
  • Completely crumble cake in a large bowl.
  • Add in frosting and mix together (I use my KitchenAid).
  • Chill mixture in fridge or freezer for at least an hour.
  • Melt chocolate over double boiler.
  • Form cake/frosting mixture into 1-inch balls.
  • Poke ball with a long lollipop stick and coat in the melted chocolate.
  • Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).

Nutrition Facts : Calories 107.2, Fat 6.7, SaturatedFat 3.1, Cholesterol 27.4, Sodium 47.8, Carbohydrate 11.1, Sugar 10.5, Protein 1.1

CHOCOLATE COVERED CHERRY PIE POPS



Chocolate Covered Cherry Pie Pops image

Cute cherry filled, chocolate dipped treats that are great for the family!

Provided by Shawn

Categories     Dessert

Time 30m

Number Of Ingredients 7

1 Pie Crusts (2 crusts)
1 pie filling
dipping chocolates
sprinkles
18 sucker sticks
milk
sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Unroll pie crust on lightly floured surface. Cut out 36 shapes at least 2? wide.
  • Place a level tsp of cherry pie filling into center of 18 shapes. Place on an ungreased baking sheet at least two inches apart. Brush outside edge of shape with milk. Place the other 18 shapes on top, and using the tines of a fork seal the edges shut.
  • Brush tops with more milk, and sprinkle with sugar. Bake for 12-15 minutes or until golden brown.
  • Remove with spatula (do not pick up by sticks yet) to cool on a wire rack.
  • Meanwhile, heat dipping chocolates according to package instructions. Dip edge of cooled pie pop into chocolate, and place on a sheet of wax paper to dry. Cover with sprinkles if desired.
  • Enjoy!

Nutrition Facts : Calories 43 kcal, Sugar 1 g, Sodium 39 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, ServingSize 1 serving

CHOCOLATE CHERRY POPS



Chocolate Cherry Pops image

These rich popsicles are made with a chocolate pudding base, whipped topping and cherry preserves. With some help from the store, you can have these done in no time at all.

Provided by Jonathan Melendez

Categories     Ice Cream

Time 6h30m

Yield 10 ice pops, 10 serving(s)

Number Of Ingredients 7

3 1/2 ounces instant chocolate pudding mix
3 cups whole milk, plus 1/4 cup
1/3 cup dark chocolate chips, chopped
1 cup frozen Cool Whip Topping, thawed
1/3 cup cherry preserves
chocolate shavings (for garnish)
fresh cherries (for garnish)

Steps:

  • In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
  • Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
  • Unmold and garnish with shaved chocolate and fresh cherries.

Nutrition Facts : Calories 178.9, Fat 8.7, SaturatedFat 5.2, Cholesterol 23.8, Sodium 177.6, Carbohydrate 23.2, Fiber 0.8, Sugar 18.5, Protein 3

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