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The ingredients needed to cook Chocolate Covered Cherries:
- Provide fondant
- Provide 2 1/2 cup confectioners sugar
- You need 1/4 cup butter, softened
- Prepare 1 tbsp milk
- Prepare 1/2 tsp almond extract
- Prepare 1/4 tsp invertase
- Get additional ingredients
- Get 2 (8 ounce) jars of maraschino cherries, with stems
- Take 1 cup cherry flavored brandy
- Provide 1 cup semi-sweet chocolate chips
- Get 1 cup white chocolate chips
- Prepare 2 tbsp Crisco
- Prepare optional garnishes
- Use 1 mini M&Ms candies
- Provide 1 finely chopped pecans
- Provide 1 candy sprinkles
- You need 1 Heath bar chips
Steps to make Chocolate Covered Cherries:
- Drain the 2 jars of cherries (save the liquid–it's good in cola drinks!). Split the brandy between the 2 jars of cherries. If cherries aren't completely covered by the brandy, add some of the reserved cherry liquid to cover. Replace the jar lids and refrigerate for 2 days.
- In a small mixing bowl (from electric stand mixer) combine the fondant ingredients and mix well. Knead until smooth and form into a large ball. Wrap in plastic wrap and refrigerate.
- Drain the 2 jars of cherries (save the liquid–it's now even BETTER in cola drinks! LOL). Lay cherries on paper towels.
- Roll chilled fondant into 1-inch balls and flatten each into a 2-inch circle. Wrap around cherries to completely cover and smoosh tightly around the lowest part of the cherry stem. You want the cherries to be completely sealed by the fondant, kind of "air tight".
- Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
- Place the semi-sweet chocolate chips and the white chocolate chips in 2 separate coffe mugs. Add 1 tablespoon Crisco shortening to each. (It's best to just work with one of the cups of chips at a time from this point on, dipping half your cherries in the dark chocolate before melting the white chocolate for dipping the other half of your cherries.)
- Microwave chocolate chips for 1 minute. Stir. If not completely melted, continue microwaving ONLY in 5-second intervals, just until melted.
- Holding on to stem, dip cherries into chocolate, allow excess to drip back into the cup of chocolate, and roll (if desired) in any of the additional decorating ingredients. Set on waxed paper to harden.
- Store in a covered container. Refrigerate 1-2 weeks before serving so that the fondant (specifically, the invertase) somewhat liquifies the cherry.
A homemade version of the classic treat that's impossible to resist! Chocolate Covered Cherries Recipe: Line a large plate with parchment paper, and set aside. Combine the liquid coconut oil and sweetener, then stir in the cocoa until a thin sauce forms. Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet.
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