chocolate covered cherries

brownthumbiaDecember 1, 2012

I would like to make some chocolate covered cherries, but I need some advice here. I want them to come out so the insides are like liquid and I'm not sure how to make that happen. I have a recipe that calls for liqueur. The recipe says to leave the cherries in the liqueur for 2 MONTHS??!! Is that possible? If I have to use this recipe, not being much of a drinker, is there a difference between liquor and liqueur? I noticed there is some raspberry schnapps on the shelf, is this okay to use and if not, what do you recommend? Is it the liqueur that makes the soft centers or does someone have a recipe that does the same without the liqueur? Thanks . BT

Thank you for reporting this comment. Undo
northcarolina

I used to make them for my dad for Christmas when I was in high school and college. The recipe in the BH&G cookbook works fine, no liqueur needed and the stuff inside turns liquid after ripening for a couple of weeks in the fridge. It's easy and they taste a lot better than the ones from the store. I used cherries with the stems on.

I just had a quick look round the Internet and the recipe I'm linking below is the same one I used to use.

Here is a link that might be useful: Chocolate covered cherries

    Bookmark   December 1, 2012 at 5:35PM
Thank you for reporting this comment. Undo
coconut_nj

Yup, no liqueur or liquor needed. The cherries are rolled in fondant and then dipped in chocolate. I had a great recipe but just realized it was on my computer that crashed. The cherries themselves turn the fondant to liquid after a couple of weeks. I was always told to let them sit in a cool place, not to refrigerate them, but whatever works. One good thing is that after a week or two you have to test one to see how the center is doing. Do try to make sure the chocolate covers them completely or they will leak as the center liquifies.

Liqueur is a liquor that has been sweetened and is also known as a cordial. A common example of a liqueur is Grand Marnier.

    Bookmark   December 1, 2012 at 5:48PM
Thank you for reporting this comment. Undo
bulldinkie

Never heard of confectioner coating,what is that,is there another chochlate you can use,now I make chochlates with melted chochlate with a little parrafine in to set

    Bookmark   December 1, 2012 at 10:44PM
Thank you for reporting this comment. Undo
Tracey_OH

Here is an old thread with a couple different recipes. Marilyn's is a traditional version I've made and they're excellent. Ann T also has a truffle version. I don't think you can go wrong either way! It's been awhile but I remember when I made Marilyn's that I left them in the fridge a few weeks to ripen.

Here is a link that might be useful: Chocolate covered cherry thread

    Bookmark   December 2, 2012 at 7:29AM
Thank you for reporting this comment. Undo
rosesinny

Never heard of confectioner coating,what is that,

Bulldinkie - it's a bad "chocolate". The best chocolate is made from good beans that are ground fine. You take the beans, ferment them, dry them, break off the shells and blow them away, then grind up the nibs really fine until they turn into a paste, add sugar, and then you conch the paste. That basically means stirring it over and over and over. The chocolatiers who are serious will do it for days. That gets rid of any unpleasant flavors and also makes the chocolate super smooth.

But the cocoa butter is valuable for things like make up, so commercial producers take that out and replace it with cruddy fats like palm kernel oil. They also add things like soy lecithin to keep it all in suspension and smooth. That low-grade stuff is confectioner's coating. Most Americans don't really care and they'll eat that, so producers turn it out. That's why the brown stuff on your Snickers bar is so bad - it's chocolate flavored wax and fat but it stays shiny if you don't temper your chocolate, which most people don't.

Just get good chocolate and use that. And don't put paraffin in it! Just let the chocolate set on a cake rack or something and it will be fine.

    Bookmark   December 2, 2012 at 8:23PM
Thank you for reporting this comment. Undo
donnar57

Funny you should bring this up. My MIL's recipe for these was sitting on the table next to my favorite chair! She made the best -- those boxed ones you buy in the stores for a couple of dollars pale in comparison:

CHOCOLATE COVERED CHERRIES

1 stick (1/2 cup) butter
1/2 cup white Karo syrup
1 box (1 lb) powdered sugar
1-2 tsp vanilla.

Mix the above and chill. Roll into balls, chill.

1 jar cherries, drained well

Drain the cherries. Wrap a ball of dough around each cherry. Chill. Dip in melted chocolate chips and paraffin wax. Store in tight container.

Donna

    Bookmark   December 2, 2012 at 9:03PM
Thank you for reporting this comment. Undo
pattypeterson2208

The cherries that you soaks are cherry bombs deadly but good. They are not for chocolate covered cherries.

    Bookmark   December 3, 2012 at 11:45PM
Thank you for reporting this comment. Undo
sheilajoyce_gw

I have a recipe for chocolate mousse with a garnish of chocolate cherries that has you place cherries with stems in the freezer in a shallow saucer of rum. Rotate the cherries in the rum for a few hours. Then dip in melted semisweet chocolate of your choice and cool on waxed paper. Yummy!

    Bookmark   December 5, 2012 at 6:49PM
Thank you for reporting this comment. Undo
cookie8

I used to make them. I remember buying a special sugar (sorry, can't remember what it is called) from the candy store. I would fill my mold (line the mold with chocolate and let harden after draining excess chocolate), add 1/4 - 1/2 cherry, mix the cherry "juice" (liquid from bottled marachino cherries) with the special sugar until it is a thicker liquid add a 1/4 tsp of this - be sure not to overfill and top up with more chocolate, let harden and remove from molds. You could mix some liqueur with the cherrry mixture but I personally love them plain.

    Bookmark   December 6, 2012 at 2:31PM
Sign Up to comment
More Discussions
Any ideas for baby Indian eggplants?
I picked these up at Sprouts (there was a large, nearly...
Gooster
Awesome Shortbread with Caramel and Dark Chocolate
I have picked up so many great recipes from this forum...
dancingqueengw
Apologies to St. Patrick
Not even the corned beef was done the traditional way....
dcarch7
What's For Dinner #338
#337 has reached over 100 posts. Jasdip, I love fried...
ann_t
25th Birthday Review
Hi everyone, My 25th birthday was a very special one,...
moonwolf_gw
Sponsored Products
Enzo Glacier Accent Chair
Overstock.com
Zurich Oil Rubbed Bronze 52-Inch Energy Star Ceiling Fan
$319.00 | Bellacor
New Cat Condos Mini Pagoda Cat House - 110017 - BEIGE
$92.99 | Hayneedle
Madison Rug 6' x 9' - CHOCOLATE
$1,699.00 | Horchow
Lovana Silver Finish Plug-In Swing Arm Wall Lamp
Lamps Plus
Chocolate Heart Toy Chest
$124.99 | zulily
Avanity PROVENCE-V48-AC Provence 48 in. Vanity Only in Antique Cherry
Blue Bath
Besa Lighting | Callisto 14 Cable Pendant
$342.00 | YLighting
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™