Elegant Dipped Cherries Recipes

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:

• 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.

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:

• Pat cherries dry with paper towels and set aside.
• In a bowl, combine the butter, corn syrup, unsweetened chocolate and cream.
• Stir in the confectioners' sugar.
• Knead until smooth.
• Roll into 18 balls; flatten each into a 2 inch circle.
• Wrap each circle around a cherry and lightly roll in hands.
• Place cherries, stem side up, in a shallow paper-lined container.
• Cover and freeze for at least 2 hours.
• The day before serving, remove the cherries from the freezer.
• In a microwave safe bowl, melt vanilla chips and 1 1/2 t shortening; stir until smooth.
• Holding onto the stem, dip each cherry into vanilla mixture; set on waxed paper to dry.
• Melt chocolate chips and remaining shortening; stir until smooth.
• Drizzle over candies.
• Refrigerate until firm.
• Store candies in an airtight container.

Steps:

• Drain the cherries completely on paper towels. Place the chocolate chips in a heavy medium saucepan. Heat over low heat until chocolate is melted, stirring constantly. Don't let the chocolate get too hot! Remove from the heat and dip cherries into chocolate, swirling to coat completely. Place them on waxed a paperlined baking sheet.
• Refrigerate until set and enjoy!
• Makes about 5 dozen.