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:

Equipment:

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:

covered percent of daily need