Chocolate-Covered Cherry Delights

Chocolate-Covered Cherry Delights requires approximately 1 hour and 30 minutes from start to finish. One serving contains 169 calories, 2g of protein, and 6g of fat. For 27 cents per serving, you get a hor d'oeuvre that serves 24. It is brought to you by Taste and Tell Blog. Head to the store and pick up maraschino cherries, vanilla, sweetened condensed milk, and a few other things to make it today. 890 people found this recipe to be delicious and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is improvable. Try Chocolate Covered Cherry Cookies, Chocolate Covered Cherry Cake, and Chocolate Covered Cherry Cookies for similar recipes.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup melted butter (1 stick)

1 cup chocolate chips

1/2 cup cocoa

1 egg

1 1/2 cups all-purpose flour

1 10-oz. jar maraschino cherries*

1/4 teaspoon salt

1/4 cup sweetened condensed milk

1 teaspoon vanilla

1 cup white sugar

Equipment:

oven

baking sheet

double boiler

wire rack

Cooking instruction summary:

Preheat the oven to 350F.Melt the butter and mix in the sugar. When the mixture has cooled off a bit, add the egg and mix. Add the baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition. Add the flour and mix well. The dough will be stiff and a bit crumbly.Drain the cherries and reserve the juice.Roll the dough into walnut-sized balls and place on a greased cookie sheet, 12 per sheet. Press down in the center of each ball to make an indentation. Place one cherry in each indentation.In a double boiler, combine the chocolate chips and the sweetened condensed milk. Heat on low, stirring, until the chocolate chips have melted. Start adding in some of the reserved cherry juice, 1 teaspoon at a time, until the sauce is thick and will glob off a spoon. If it won’t glob off, keep adding juice until it is the right consistency. Spoon a small bit of the sauce over the center of each cookie – just enough to cover the cherry. It shouldn’t drip down the sides.**Bake in the preheated oven for 10 minutes. Let the cookies cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.

 

Step by step:


1. Preheat the oven to 350F.Melt the butter and mix in the sugar. When the mixture has cooled off a bit, add the egg and mix.

2. Add the baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.

3. Add the flour and mix well. The dough will be stiff and a bit crumbly.

4. Drain the cherries and reserve the juice.

5. Roll the dough into walnut-sized balls and place on a greased cookie sheet, 12 per sheet. Press down in the center of each ball to make an indentation.

6. Place one cherry in each indentation.In a double boiler, combine the chocolate chips and the sweetened condensed milk.

7. Heat on low, stirring, until the chocolate chips have melted. Start adding in some of the reserved cherry juice, 1 teaspoon at a time, until the sauce is thick and will glob off a spoon. If it won’t glob off, keep adding juice until it is the right consistency. Spoon a small bit of the sauce over the center of each cookie – just enough to cover the cherry. It shouldn’t drip down the sides.**

8. Bake in the preheated oven for 10 minutes.

9. Let the cookies cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.


Nutrition Information:

Quickview
169k Calories
2g Protein
6g Total Fat
27g Carbs
0% Health Score
Limit These
Calories
169k
8%

Fat
6g
10%

  Saturated Fat
3g
24%

Carbohydrates
27g
9%

  Sugar
19g
22%

Cholesterol
19mg
6%

Sodium
82mg
4%

Caffeine
4mg
1%

Get Enough Of These
Protein
2g
4%

Manganese
0.13mg
6%

Selenium
4µg
6%

Fiber
1g
6%

Copper
0.1mg
5%

Iron
0.8mg
4%

Vitamin B1
0.07mg
4%

Folate
16µg
4%

Vitamin B2
0.07mg
4%

Phosphorus
37mg
4%

Calcium
31mg
3%

Vitamin A
158IU
3%

Magnesium
12mg
3%

Vitamin B3
0.51mg
3%

Zinc
0.27mg
2%

Potassium
58mg
2%

Vitamin B5
0.1mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

Popular Recipes
Bacon, Artichoke & Tomato Pizza

Sumptuous Spoonfuls

Vegan Lemon Cookies

Foodista

Apple Nut Muffins

Allrecipes

Lightened Up Kale Caesar Salad

Table for Two Blog

Flourless Honey-Almond Cake

Eating Well