Cherry Cordials
It's seven days until Valentine's Day. And for the next 7 days, I have a new candy confection for you to try. First up are the ubiquitous and delicious chocolate covered cherries.
Cherry Cordials
60 large maraschino cherries, stems attached, drained
12 ounces dark dipping candy, 375 grams
1 cup sweetened condensed milk (not evaporated milk), 237ml
1 tablespoon + 1 teaspoon light corn syrup, 20ml
½ teaspoon almond extract, 2ml
4 cups confection sugar (powdered sugar), approximately 454 grams plus additional if needed
Mix the milk, corn syrup, extract and powdered sugar, by hand, until it resembles clay. Do not overmix, but more powdered sugar can be added if the mixture is too soft to handle.
Flatten a teaspoon of the sugar mixture into a thin disk and cover the maraschino cherry, pressing to seal the “clay” around the stem. Set cherries aside on a baking sheet covered with parchment paper. If the clay separates from the cherries, pat the cherries dry.
Melt the dark candy melts in the top of a double boiler until everything is smooth and melted.
Dip each sugar-covered cherry in the candy covering slightly onto the stem to ensure the sugar is completely covered and allow the excess to drip off for a few seconds. Place each covered cherry in a small candy baking cup. Store the cherries in a sealed container for a week. Enjoy after the long wait!
Chocolate Cherry Bombs - The Hillbilly Kitchen
Chocolate Cherry Bombs are made from leftover cake crumbs, leftover frosting and leftover chocolate dip. In today's bad economy, it's downright sinful to throw crumbs away, so you can make use of them in a good way that your whole family will love :)
Ingredients:
Leftover cake crumbs
Leftover frosting
White baking pieces
Dark chocolate candy coating pieces
Maraschino cherries with stems attached
1 tablespoon of coconut oil per cup of dip
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3 INGREDIENT CHOCOLATE-COVERED COCONUT BARS - Homemade Bounty | Easy Recipe | Baking Cherry
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#recipe #chocolate #yummy
This 3 ingredient homemade Bounty is super easy to make and tastes delicious! Indulge your sweet tooth with this tasty chocolate-covered coconut bars, made with condensed milk, finely shredded coconut and semi-sweet chocolate.
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Chocolate Cherry Truffle Recipe with Hannah Kaminsky
5 DELICIOUS DINNER RECIPES to support your weight loss:
Hannah Kaminsky is the author and photographer of six vegan cookbooks with a seventh on the way for 2021. Dessert is the first course for this voracious lover, as five of the majority of this titles are focused on very sweet subjects. Sweet Vegan Treats is the latest release, offering a wide range of both healthy and more decadent morsels, spanning from breakfast to midnight snacks.
Hannah has been sharing recipes, reviews, and stories on BitterSweetBlog.com for over 14 years, but has been in the kitchen since birth.
Instagram and Twitter is @BitterSweet__ (TWO UNDERSCORES!)
Cherry Chocolate Truffles
Cherries and chocolate, supposed aphrodisiacs and staples in candy boxes the world over, must necessarily be sinfully indulgent, right? Far from it, these ambrosial bites require only four spare ingredients and no added sugar to taste positively decadent. Few desserts honestly qualify as “health food,” but this one can be justified as a good source of antioxidants thanks to those two superfoods, right? Go ahead, enjoy these unexpectedly wholesome truffles with a clear conscience!
Cherry Center:
1½ cups dried cherries
½ cup Dutch process cocoa powder
Chocolate Coating:
4 ounces dark chocolate, chopped, or ⅔ cup semi-sweet chocolate chips
1–3 tablespoons plain non-dairy milk
Purée the cherries in your food processor until they become a smooth paste, pausing to scrape down the sides of the container as needed. Add in the cocoa powder and process again. Continue blending and soon enough the whole mixture should come together into a firm ball. Move this dough to a storage container on the counter and allow the flavors to develop overnight. You can continue working with the dough, if you are in a hurry, but I highly suggest you give it time to rest.
To make the truffles, scoop a small amount of dough and roll it into a ball in the palm of your hands. The size of each ball will dictate the final size of each truffle. I would suggest about 1 tablespoon of dough for the core, but you may choose to go larger or smaller. Repeat this process until the entire fruit base is used up.
Once you have the cherry centers ready to go, place the chocolate in a small, microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals, just until it stirs together smoothly with no lumps. Stir in the non-dairy milk to your desired consistency. More non-dairy milk will result in a higher ratio of center to coating and the coating will be softer, while less will give you a thicker chocolate shell that solidifies more.
Set a piece of parchment paper on a baking sheet in your workspace. Drop one cherry center into the chocolate at a time, rolling it around to completely coat. Once fully coated, drop each truffle onto the parchment. Let sit at room temperature and let dry for at least two hours. If you’d rather not wait, you can stash the truffles in your refrigerator or freezer to speed up the process.
Makes approximately 24 truffles
Chocolate Cherry Rum Balls | Cuban With A Twist | Episode 82
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Chocolate Cherry Rum Balls
Ingredients:
1 Chocolate Cake Mix (I used Betty Crocker, use whatever brand you have)
1 egg
1/3 cup of vegetable oil
¼ cup of water
2 cups of pitted cherries (drain liquid excess liquid)
1 teaspoon of vanilla extract
1 teaspoon of rum
Non-stick spray
Powdered sugar
Flour
Directions:
1. In a large bowl mix together chocolate cake mix, with 1/3 cup of vegetable oil. ¼ cup of water, and 1 egg. Mix ingredients together. If your pre mix package says differently follow the directions that it comes with.
2. Add 1 teaspoon of vanilla extract, 1 teaspoon of rum, and 2 cups of pitted and drained cherries. Stir ingredients together
3. Spray aluminum pan with non-stick spray, add prepared mix to pan and bake for 35 minutes at 350 degrees.
4. Allow brownies to cool completely.
5. Using a spoon, scoop out a spoonful of brownie and cherry and carefully pat into small to medium balls.
6. Note: If brownie balls fall apart while rolling, use a small amount of flour to cover your hands.
7. Roll balls in powder sugar.
How to make Chocolate covered Bourbon Whiskey Cherries | Bourbon Cherry Cordials
Step by step description of a smal process to make chocolate covered bourbon cherries