Chocolate covered candied cherries
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Chocolate covered candied cherries
  Chocolate    Cherries  
Last updated 6/12/2012 12:54:16 AM. Recipe ID 16164. Report a problem with this recipe.
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      Title: Chocolate covered candied cherries
 Categories: Candies
      Yield: 6 Servings
 
     50    Whole candied cherries
    3/4 c  Cherry brandy
    1/2 lb Sweet milk chocolate, broken
           -into pieces
    1/4 lb Unsweetened baking
           -chocolate, broken into
           -pieces
  1 1/3 c  Powdered sugar
      3 tb Unsweetened cocoa
           Powdered sugar
           Unsweetened cocoa
 
  Soak the cherries in the brandy overnight or longer.  Drain cherries,
  reserve the brandy.
  
  Cream butter and sugar with 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 in my hand
  until all is absorbed.  Add 3 T. cocoa and mix by hand.
  
  Put mixture in a clean bowl and thoroughly chill in the freezer.
  Meanwhile, make a 50-50 mixture of powdered sugar and cocoa.  Begin
  with 1/3 c. EACH and mix thoroughly.  Heavily dust a sheet of waxed
  paper on a working surface.
  
  When the chocolate mixture is chilled and very stiff, remove from the
  freezer. Drop by teaspoonfuls on dusted working surface and dust your
  fingers in the sugar/cocoa mixture, press with fingers to make a
  small flat shape with the chocolate.  Drop a cherry in the center and
  form a ball around the cherry.
  
  Working quickly, complete the shape by rolling the ball between your
  palms.
  
  Roll ball in sugar/cocoa mixture to coat.  Continue working until the
  chocolate mixture is too soft to continue.  Return to freezer to
  chill some more and continue until all the chocolate and cherries are
  gone.
  
  The chocolate covered cherries can be stored in the frig.
  
  For a lighter, sweeter chocolate taste, increase the sweet chocolate
  and decrease or eliminate the unsweetened chocolate.  The more milk
  chocolate you use, the more diffucult it will be to work with as it
  melts rather rapidly.
  
  You can also substitute and equal portion of semi-sweet bits (toll
  house chocolates) for the chocolate.
  
  Other candied fruit and liquors can be used according to your taste.
  
  Enjoy!
 




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Recipe ID 16164 (Apr 03, 2005)

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