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How To make Chocolate Balls with Cherry Cordial Centers
50 Whole candied cherries
3/4 c Cherry brandy (more may be
-necessary) 1/2 lb Sweet milk chocolate, broken
-into pieces 1/4 lb Unsweetened baking
-chocolate, broken into -pieces 1 1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
1/3 c Powdered sugar
1/3 c Unsweetened cocoa
Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) There's yet another variation to chocolate covered cherries. It's for the brave & daring at heart. You have to start in the summertime, when cherries are ripe. You take a pound of them, a pound of rock candy, and a fifth of good brandy or bourbon. Mix together, & let set in the back of the 'fridge for 3-4 months. When you finally get around to making the chocolate covered cherries, you use the preserved cherries for the centers, & the liquor as the base for the cordial. Courtesy of: Al Martin
How To make Chocolate Balls with Cherry Cordial Centers's Videos
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!
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Easy Chocolate Covered Cherries | Holiday Treat
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Homemade Chocolate Covered Cherries, CVC's Holiday Series
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Making Boozy Chocolate Covered Cherries.
Hello family and friends, welcome back to our channel. Merry Vlogmas! It is day 13, in this episode Melinda makes her boozy chocolate covered cherries.
Chocolate Covered Cherries
60 Maraschino Cherries with stem
3 Tablespoon of Butter
3 Tablespoon Corn Syrup
1/4 teaspoon salt
2 Cups Shifted Powder Sugar
2 Pounds of Chocolate (Almond Bark)
Soak Maraschino Cherries in your choice of Liquor (Rum, Vodka, Tequila)
Longer soak makes stronger Cherries. Drain Cherries let sit on paper towel.
Combine: Butter, Salt and Corn Syrup - Mix in powder Sugar-Knead until smooth, chill if to soft - Put 1 teaspoon around cherry then place on wax paper and chill. Melt chocolate in a double boiler or microwave. Dip cherries place on wax paper on a cookie sheet. Then let them Ripen 1 to 2 weeks - So fondant will begin to liquefy.
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How to make cherry cordials
Tuesday, November 13 - Chef Carter Holton is a pastry chef instructor at Art Institute International. He teaches us how to make cherry cordials.