Chocolate Dipped Cherries 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:

• 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.

Steps:

• Pat cherries dry with paper towels and set aside. In a large bowl, combine butter, corn syrup, unsweetened chocolate and cream. Stir in confectioners' sugar., Knead until smooth. Roll into 18 balls; flatten each into a 2-in. circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow waxed paper-lined container. Cover and freeze at least 2 hours., The day before serving, remove the cherries from freezer. In a microwave, melt white baking chips and 1-1/2 teaspoons shortening; stir until smooth., Holding onto the stem, dip each cherry into white baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. , Melt chocolate chips and remaining shortening; stir until smooth. Drizzle over candies. Refrigerate until firm. Store candies in an airtight container.

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.

Steps:

• Pour the sugar into a shallow dish. Drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. Set aside to allow the lumps to harden.
• Pit the cherries carefully from the bottom. I use a small curved dental tool. Make sure the stem stays intact.
• When the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. Melt chocolate in the microwave, stirring every 30 seconds until melted and smooth.
• Hold cherries by the stem and dip into the chocolate leaving the very top uncovered. Set on waxed paper to dry. Refrigerate overnight to allow the sugar lumps to dissolve.

Steps:

• Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)

Steps:

• Dip the bottoms of cherries in chocolate. Let excess drip off.
• Transfer to a parchment-lined baking sheet and refrigerate about 15 minutes.

Steps:

• Drain cherries and pat dry with paper towels.
• Melt chocolate and candy coating over (VERY) low heat. (Be patient) Dip three-fourths of each cherry into melted chocolate. Place on sheet lined with waxed paper. Chill until chocolate hardens.
• Store in airtight container in refrigerator.

Steps:

• Melt the chocolate over hot water in a double boiler. Remove from heat. Holding the cherries by their stems, dip each into the melted chocolate, twirling to coat. Place on a tray covered with aluminum foil and refrigerate for at least 1 hour.

Steps:

• In a bowl, stir together sugar, corn syrup, 1 tablespoon water, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners' sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Scoop 1 teaspoon of dough into your palm and flatten into a 1-inch round. Place a cherry in center of round and wrap dough around cherry, pressing with your fingers, if necessary, to enclose. Gently roll between your palms until smooth. Repeat process with remaining dough and cherries. Make a small loop in one end of each length of wire, then insert a looped end into center of each cherry (loop will prevent wire from slipping out when dipping). Transfer to a parchment-lined sheet. Let stand, uncovered, until hard and dry, at least 2 hours and up to 1 day.
• Using wire stems to hold them, dip each cherry into chocolate, then lift and let excess chocolate drip back into bowl. Transfer to a parchment-lined sheet and let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.

Steps:

• Line a cookie sheet or jelly roll pan with parchment paper and place in the freezer.
• Place washed and dried maraschino cherries in a medium bowl and set aside.
• In a medium stainless steel bowl placed over a small pot of simmering water, melt the chocolate and coconut oil until melted and completely smooth. Remove bowl from heat and allow the mixture to cool for 3-5 minutes.
• Remove parchment lined cookie sheet from the freezer and set on your work surface. Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl. Place the cherry on the cold parchment lined cookie sheet. Repeat with remaining maraschino cherries.
• Place the cookie sheet in the freezer until the chocolate has set, about 7-10 minutes. While chocolate sets, make the caramel mixture.
• Melt the caramel: In a medium saucepan over low heat, melt the caramels. Once melted, add heavy cream and vanilla extract. Mix until combined. Allow the mixture to cool slightly and then transfer to a piping bag fitted with a small round tip. Alternatively, you can transfer the mixture to a zip sandwich bag, cutting a small hole in one corner.
• Remove cherries from the freezer. Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl. Place the cherry on the parchment lined cookie sheet. Repeat with remaining maraschino cherries. Place the cherries on the parchment lined cookie sheet and place back in the freezer to set, another 7-10 minutes.
• Once the chocolate has set, to secure the cherries on to a serving platter, pipe a dab of caramel to the plate then place the cherry on top. Then pipe mounds of caramel right above the stems of every other cherry.

Steps:

• Line a baking sheet with parchment paper and set aside. Place the pistachios in a shallow bowl and set aside. Place chocolate in a medium bowl and set aside.
• Bring cream to a simmer in a small saucepan over medium-high heat.
• Pour hot cream over chocolate and let sit for about 30 seconds; stir until the chocolate melts completely.
• Holding by the stem, dip the bottom of a cherry in the chocolate mixture, lightly shake off excess chocolate, and dip the cherry in the chopped pistachios.
• Transfer to the prepared sheet pan. Repeat with remaining cherries, refrigerate for 10 minutes, and store in a cool, dry place. Cherries will keep for several hours. Enjoy!