Chocolate Covered Cherry Shot Recipes

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.

Steps:

• Fill a cocktail shaker with ice cubes. Pour in chocolate and cherry vodkas, grenadine, creme de cacao, half-and-half, and chocolate syrup. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, garnish with maraschino cherry and chocolate kiss, and serve.

Steps:

• Soak cherries in rum for at least 24 hours.
• Place one cherry in each empty Jell-O shot cup.
• Mix cherry Jell-O and hot water, let cool to room temperature.
• Pour into cups so that cherries are submerged.
• Add crème de cacao and ½ cup reserved rum mixture from cherries. NOTE: Add some maraschino cherry juice if you need extra liquid to cover the fruit.
• Chill until firm.
• Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.

Steps:

• Add in the order written and mix then add the grenadine.

Steps:

• Soak cherries in rum for at least 24 hours. Add some maraschino cherry juice if you need extra liquid to cover the fruit. Place one cherry in each empty Jell-O shot cup. Mix cherry Jell-O and hot water, let cool to room temperature, then add crème de cacao, vodka and ½ cup reserved rum mixture from cherries. Pour into cups so that cherries are submerged. Chill until firm. Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.

Steps:

• Pour cherries, with their juice, into a glass bowl. Cover cherries with rum. Cover with plastic wrap and store in the refrigerate for 1 week.
• Drain and dry rum-infused cherries.
• Line a baking sheet with waxed paper.
• Mix confectioners' sugar, 1/2 cup butter, milk, and maple syrup together in a bowl until smooth and pliable. Wrap each cherry with sugar mixture. Arrange on baking sheet. Cover loosely with plastic wrap and chill until firm, about 30 minutes.
• Combine chocolate chips, semisweet chocolate, 2 tablespoons butter, and paraffin wax in a saucepan. Heat over medium-low heat, stirring, until melted, about 5 minutes.
• Dip each wrapped cherry into the melted chocolate mixture using a toothpick. Return to baking sheet. Repeat with remaining cherries. Cover loosely with plastic wrap and chill until set, about 1 hour.

Steps:

• In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
• On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
• In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

Steps:

• Bring water to a boil.
• Combine hot water and cherry jello, stir until dissolved.
• Add creme de cacao.
• Dispense into 1-ounce plastic cups.
• Chill.

Steps:

• Measure water in a microwave safe measuring cup. Microwave for 3 minutes or until water begins to a boil. If you do not have a microwave you can use a pan and a stove top.
• Pour jello powder into a large container, if possible one with a pouring spout like a measuring cup or pitcher, and add hot water. Stir until dissolved.
• Measure creme de cacao and coffee and add to the jello mixture. Stir to combine.
• Arrange 36 small disposable plastic or paper cups, about 1 to 2 ounces in size, in a container to protect from spills.
• Pour an equal amount of jello into each cup and place container in the refrigerator for at least 4 hours.
• When ready to serve shake can of whipped cream well and invert over each cup. Spray a small dollop of whipped cream on top. Drizzle with about a teaspoon of chocolate syrup and top with a cherry!
• Have fun!