Easy Chocolate Covered Cherries Recipes

MY FAMOUS CHOCOLATE COVERED CHERRIES

Steps:

• Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
• Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
• Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
• Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
• Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
• Remove cherries carefully as not to break them open and loose the center.
• Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

EASY CHOCOLATE COVERED CHERRIES RECIPE

Steps:

• Drain and rinse cherries, pat dry with paper towel
• Melt chocolate in microwave. Begin with 1 minute, stir, then heat in 20 second intervals.
• Stop cooking just before chocolate is completely melted, then stir until it's smooth
• Dip cherry in chocolate, let excess drip off
• Immediately dip in decorations
• Place on cookie sheet lined with parchment or wax paper
• Let dry or place in refrigerator to chill
• Store in airtight container up to 2 days before using on dessert

OLD FASHIONED CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towel to dry
• In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary.
• Wrap each cherry in about 1 tsp of dough. Chill until firm.
• In a microwave-safe bowl melt chocolate chips with oil for about 20 seconds at a time (stirring each time) until chocolate is just melted and completely smooth.
• Dip each cherry in by its stem and place on wax paper-lined sheets. Place in an air-tight container (like a large tupperware) and store in a cool place for TWO WEEKS (yes, it is a long time-- but patience... I promise they taste best if you wait until the fondant softens)!

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.

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 COVERED CHERRIES III

Steps:

• Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
• Holding the cherries by their stems, dip them one by one into the chocolate mixture.
• Place the coated cherries on wax paper until the chocolate has dried.

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-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.