Chocolate Covered Candied Cherries Recipe
Servings: 6
Ingredients
- 50 whl candied cherries
- 3/4 c. Cherry brandy
- 1/2 lb Sweet lowfat milk chocolate, broken into pcs
- 1/4 lb Unsweetened baking chocolate, broken into pcs
- 1 1/3 c. Powdered sugar
- 3 Tbsp. Unsweetened cocoa Powdered sugar Unsweetened cocoa
Directions
- Soak the cherries in the brandy overnight or possibly longer. Drain cherries, reserve the brandy.
- Cream butter and sugar with a mixer. In a double boiler, heat the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mix and mix thoroughly by hand.
- Add in reserved brandy to sugar and chocolate mix and stir in my hand till all is absorbed. Add in 3 Tablespoons cocoa and mix by hand.
- Put mix in a clean bowl and thoroughly refrigeratein the freezer.
- Meanwhile, make a 50-50 mix 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 mix is chilled and very stiff, remove from the freezer. Drop by teaspoonfuls on dusted working surface and dust your fingers in the sugar/cocoa mix, 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 mix to coat. Continue working till the chocolate mix is too soft to continue. Return to freezer to refrigeratesome more and continue till 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 possibly eliminate the unsweetened chocolate. The more lowfat 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 232 | |
| Calories from Fat 89 | 38% |
| Total Fat 10.54g | 13% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 28mg | 1% |
| Potassium 222mg | 6% |
| Total Carbs 37.65g | 10% |
| Dietary Fiber 3.8g | 13% |
| Sugars 30.04g | 20% |
| Protein 4.16g | 7% |
