DECADENT CHOCOLATE COVERED CHERRIES

During my childhood, my mom would create these delightful chocolate-covered cherries every Christmas. The recipe was a cherished heirloom from my Nana, and I adore the fact that she prepared them for her family and friends during the holiday season as well.

I asked my Mom to jot down some of her memories of my Nana making them so that I could share it here.

Mom (AKA: Karen): When I think of homemade Christmas goodies, I think of my mom‘s chocolate covered cherries. She made them every year for us to eat and for her to give away. They were absolutely delicious and quite easy to make. 

Mom: Sometimes she would use the same kind of dough that she used in the cherries, but added green food coloring and peppermint flavoring. Those were delicious dipped in the chocolate. 

Mom: She would also take the same dough and add in maple flavoring and chopped pecans and then dipped those into the chocolate. 
Note: I would use toasted pecans.

Mom: I have kept the tradition going with my kids.  I don’t believe I have ever met anyone who didn’t think these were delicious!

Mom: I can remember my Mom putting the cherries in really big jars in the refrigerator and we would sneak in there and get some out whenever we could.

Mom: The cherries look very nice packaged in glass jars with a ribbon around them. You can also use Christmas tins, however, I always loved seeing the joyous reactions of people when they would get a jar where they can see the cherries inside .
Note: Be sure to keep them refrigerated!

Nana’s Chocolate Covered Cherries

Ingredients

• 1 (16-ounce) package powdered sugar

• ½ stick salted butter, softened

• 1 (10-ounce) jar cherries, drained (reserve juice)

• ½ teaspoon vanilla or almond extract

• Chocolate coating (choose one):

  • 2 cups semi-sweet chocolate chips + 2 tablespoons coconut oil, or

  • 2 (10-ounce) bags dark or semi-sweet melting chocolate (I use Ghirardelli)

Instructions

1. Drain cherries over a bowl, reserving the juice. Spread cherries on paper towels and let dry completely, about 30 minutes.

2. In a mixing bowl, combine powdered sugar, butter, and extract. Mix by hand or with a stand mixer fitted with the paddle attachment. Add reserved cherry juice 1 tablespoon at a time until the dough is soft and moldable, starting with 2 tablespoons.

3. Scoop about 1 teaspoon of dough and flatten into a disc. Wrap dough around a cherry and roll into a smooth ball. Place on a parchment-lined baking sheet and insert a toothpick through the center. Refrigerate for at least 2 hours or overnight, until firm.

4. Melt chocolate according to package directions. If using chocolate chips, combine with coconut oil and heat in 30-second intervals, stirring until smooth. Transfer melted chocolate to a coffee cup for easier dipping.

5. Dip each cherry into the melted chocolate, allowing excess to drip off. Place back on parchment and remove the toothpick. Dip the toothpick in chocolate and fill the hole on top.

6. Drizzle with additional chocolate if desired. Refrigerate in an airtight container until set.

Tip: For a quicker version, finely chop the cherries and mix directly into the dough before rolling into balls. Add toasted pecans for extra flavor. If using this method, skip the cherry juice unless needed.

http://www.DenmarkCottage.com