The Creative Princess: Chocolate Covered Cherries

Chocolate Covered Cherries


Oh Chocolate Covered Cherries.  What can you say?  They are SO good!  Growing up Grandpa ALWAYS got at least one box as a Christmas gift.  Now, my hubby ALWAYS gets at least one box as well.

There is just something about biting into that crisp chocolate shell and getting a burst of sweet creaminess followed by a sweet yet tart cherry.  Mmmmm!

A few years ago I found a recipe for Homemade Chocolate Covered Cherries.  I was of course intimidated to make them.  But like most recipes that intimidate me, they are actually pretty easy to make and of course taste a million times better than store bought.



{Chocolate Covered Cherries}
 adapted from Better Homes and Gardens Cookbook
60 Maraschino Cherries (2-3 small jars)
3 Tbs Butter, softened
3 Tbs Corn Syrup (light/clear colored)
2 Cups Powdered Sugar, sifted
1 Pound Chocolate Almond Bark or candy coating, cut up

Drain juice from jar (I like to save this for other recipes) and place cherries in a single layer on paper towels to continue drain for two hours.
Prep a baking sheet with waxed paper and set aside
In a medium bowl combine butter and syrup, once mixed add powdered sugar.  This will form a sort of dough, you will need to knead this for just a bit to make sure everything is incorporated.  If your mixture is too soft to handle you can place in the fridge for a bit to harden it back up.
Take about 1/4-1/2 tsp of dough mix and wrap around cherries, place covered cherries on your prepared baking sheet.
Once all cherries have been wrapped place baking sheet in freezer for an hour or two.
Using a double broiler, melt your chocolate.  I use a small pan filled 1/4-1/2 way with water and place a glass Pyrex bowl on top.
Once chocolate is melted begin to dip your cherries in, be quick you do not want to melt the dough layer.  Make sure the entire cherry is covered with chocolate.  I like to spoon a little extra chocolate over once I am finished.
Place coated cherries back on baking sheet.
At this point you can leave cherries out until chocolate is set or place back in freezer for about an hour.
Once chocolate is set store cherries in an air-tight container in a cool/dry place.  You will want these to sit for 1-2 weeks (or longer) to allow the dough mixture to melt and liquefy before serving.

Enjoy!

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